Shawarma Turkey Fingers and Roasted Carrots
with Yellow Rice and Toum- Sulphites
- Egg
- Mustard
- Milk
- Soy
- Tree nuts
- Wheat
- Milk
- Mustard
- Peanuts
- Sesame
- May contain traces of allergens
- Crustaceans
- Fish
- Gluten
- Sulphites
- Egg
- 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!
Ingredients
340 g
Turkey Breast Portions
7 g
Shawarma Spice Blend
(Contains: Sulphites May be present: Soy, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)
2 unit(s)
Carrot
1 tbsp
Garlic Puree
(May be present: Soy, Tree nuts, Wheat, Milk, Mustard, Sesame, Crustaceans, Fish, Gluten, Sulphites, Egg)
¾ cup
Parboiled Rice
1 unit(s)
Chicken Broth Concentrate
1 unit(s)
Red Onion
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May be present: Soy, Wheat, Milk, Mustard, Sesame, Crustaceans, Fish, Gluten, Sulphites)
4 g
Cumin-Turmeric Spice Blend
(May be present: Soy, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Sulphites, Triticale)
1 tbsp
Chili-Garlic Sauce
(May be present: Soy, Tree nuts, Wheat, Milk, Mustard, Sesame, Crustaceans, Fish, Gluten, Sulphites, Egg)
7 g
Parsley
4 g
Garlic Salt
(May be present: Soy, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Sulphites, Triticale)
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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 rice, roasted veggies and turkey between plates.
- Dollop with garlic toum, or serve on the side for dipping.
- Drizzle with chili-garlic sauce, if desired.
