Shawarma turkey bowls
with Yellow Rice and Toum- Sulfites
- Oeuf
- Moutarde
- Lait
- Soya
- Noix
- Blé
- Lait
- Moutarde
- Arachides
- Sésame
- Peut contenir des traces d’allergènes
- Crustacés
- Poisson
- Gluten
- Sulfites
- Oeuf
- Triticale
Enjoy these flavourful shawarma turkey fingers with a side of tender roasted carrots and fragrant yellow rice. Served with a creamy garlic toum sauce, this dish combines Middle Eastern spices, vibrant colours, and rich flavours in every bite!
Ingrédients
340 g
Portions de poitrine de dinde
7 g
Mélange d’épices shawarma
(Contient: Sulfites Peut contenir : Soya, Noix, Blé, Lait, Moutarde, Arachides, Sésame)
2 pièce(s)
Carotte
1 cs
Purée d’ail
(Peut contenir : Soya, Noix, Blé, Lait, Moutarde, Sésame, Crustacés, Poisson, Gluten, Sulfites, Oeuf)
¾ tasse(s)
Riz étuvé
1 pièce(s)
Concentré de bouillon de poulet
1 pièce(s)
Oignon rouge
2 cs
Mayonnaise
(Contient: Oeuf, Moutarde Peut contenir : Soya, Blé, Lait, Moutarde, Sésame, Crustacés, Poisson, Gluten, Sulfites)
4 g
Mélange d'épices cumin-curcuma
(Peut contenir : Soya, Noix, Blé, Lait, Moutarde, Arachides, Sésame, Sulfites, Triticale)
1 cs
Sauce aux piments et à l’ail
(Peut contenir : Soya, Noix, Blé, Lait, Moutarde, Sésame, Crustacés, Poisson, Gluten, Sulfites, Oeuf)
7 g
Persil
4 g
Sel d’ail
(Peut contenir : Soya, Noix, Blé, Lait, Moutarde, Arachides, Sésame, Sulfites, Triticale)
Pas inclus dans votre livraison
1 cs
Beurre*
(Contient: Lait)
2 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Ustensiles
Instructions
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add broth concentrate, cumin-turmeric spice blend, 1 tbsp (2 tbsp) butter and half the garlic salt, then rice. Cover and bring to a boil over high heat.
- Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, peel, then cut carrot into 1/2-inch moons.
- Peel, then cut half the onion into 1/2 inch slices.
- To a parchment-lined baking sheet, add carrots, red onions, half the shawarma spice blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine.
- Roast in the middle of the oven, stirring halfway through, until golden 18-20 min.
- Meanwhile, pat turkey dry with paper towels. Cut into 2-inch pieces.
- Sprinkle over remaining shawarma spice blend and half the garlic puree, then season with remaining garlic salt and pepper. Toss to combine.
- Heat a large non-stick pan over medium. When hot, add 1 tbsp oil, then turkey. (NOTE: Don't overcrowd the pan; cook turkey in 2 batches for 4 servings, using 1 tbsp oil per batch!)
- Cook until golden-brown and cooked through, 2-3 min per side.**
- In a small bowl, add mayo and 1/4 tsp (1/2 tsp) garlic puree (NOTE: Reference garlic guide). Stir to combine. Season with salt and pepper.
- Roughly chop parsley.
Fluff rice with a fork, then stir in half the parsley. Season with salt and pepper. Sprinkle remaining parsley over roasted veggies, then toss to combine. Divide yellow rice, roasted veggies and turkey fingers between plates. Dollop over garlic toum, or serve on the side for dipping. Drizzle over chili-garlic sauce, if desired.
