Shawarma Turkey Fingers and Roasted Carrots
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Shawarma Turkey Fingers and Roasted Carrots

Shawarma Turkey Fingers and Roasted Carrots

with Yellow Rice and Toum

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time8 minutes


serving amount

340 g

Turkey Breast Portions

1 tbsp

Shawarma Spice Blend

(Contains Sulphites May contain Soy, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)

2 unit(s)


1 tbsp

Garlic Puree

(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)

¼ cup

Parboiled Rice

2 unit(s)

Chicken Broth Concentrate

56 g

Red Onion, sliced

2 tbsp


(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

1.5 tsp

Cumin-Turmeric Spice Blend

(May contain Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)

1 tbsp

Chili-Garlic Sauce

(May contain Fish, Milk, Sesame, Wheat, Soy, Sulphites, Crustaceans, Mustard, Egg)

7 g


1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

Not included in your delivery

1 tbsp



Nutrition Values

Calories740 kcal
Fat23 g
Saturated Fat6 g
Carbohydrate82 g
Sugar9 g
Dietary Fiber9 g
Protein49 g
Cholesterol125 mg
Sodium1020 mg
Trans Fat0.4 g
Potassium1850 mg
Calcium150 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.



Add broth concentrate, cumin-turmeric spice blend, 1 tbsp butter (dbl for 4 ppl) and half the garlic salt to the boiling water, 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.


While rice cooks, peel, then slice carrot into 1/2-inch rounds. Add carrots, red onions, half the shawarma spice blend and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven, stirring halfway through, until golden-brown, 18-20 min.


While veggies roast, pat turkey dry with paper towel. 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 pan over medium. When hot, add 1 tbsp oil, then turkey. (NOTE: Don't overcrowd the pan; cook turkey in 2 batches for 4 ppl, using 1 tbsp oil per batch!) Cook until golden-brown and cooked through, 2-3 min per side.**


Stir mayo and 1/4 tsp garlic puree (NOTE: Reference garlic guide) in a small bowl until combined. 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.

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