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Beef & Shawarma-Spiced Rice
with Carrots & Lemon Labneh
25 MIN
2 Servings
From the Test Kitchen
This star of this Middle Eastern-style beef dish is our new shawarma spice blend, which combines traditional ingredients like coriander, cumin, and turmeric for deliciously bold, warming flavor.
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Dietary Information
600 Calories Or Less
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NutritionPER SERVING
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Calories590 Cals (est.)
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fresh
ingredients
Title
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10 oz Ground Turkey
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2 cloves Garlic
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1 Lemon
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6 oz Carrots
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1 bunch Parsley
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¼ cup Labneh Cheese
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2 Tbsps Dried Currants
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½ cup Long Grain White Rice
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1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
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1 Shallot
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Peel the carrots; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Combine the sliced onion, sliced carrots, and chopped garlic in a bowl. Quarter and deseed the lemon. Roughly chop the parsley leaves and stems.
2
Cook & finish the rice
In a small pot, combine the rice, currants, a pinch of salt, half the spice blend (you will have extra), and 1 cup of water. Stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the juice of 2 lemon wedges. Taste, then season with salt and pepper if desired. Cover to keep warm.
3
Cook the vegetables
Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the prepared vegetable mixture; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Using a spoon, move the vegetables to one side of the pan.
4
Cook the turkey
Add the turkey to the other side of the pan. Season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until lightly browned. Stir the turkey and vegetables to combine. Cook, stirring frequently, 1 to 2 minutes, or until the vegetables are softened and the turkey is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Make the lemon labneh & serve your dish
Meanwhile, in a bowl, combine the labneh and the juice of the remaining lemon wedges. Season with salt and pepper. Serve the finished rice topped with the cooked turkey and vegetables and lemon labneh. Garnish with the chopped parsley. Enjoy!
1
Prepare the ingredients
Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Peel the carrots; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Combine the sliced onion, sliced carrots, and chopped garlic in a bowl. Quarter and deseed the lemon. Roughly chop the parsley leaves and stems.
2
Cook & finish the rice
In a small pot, combine the rice, currants, a pinch of salt, half the spice blend (you will have extra), and 1 cup of water. Stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the juice of 2 lemon wedges. Taste, then season with salt and pepper if desired. Cover to keep warm.
3
Cook the vegetables
Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the prepared vegetable mixture; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Using a spoon, move the vegetables to one side of the pan.
4
Cook the turkey
Add the turkey to the other side of the pan. Season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until lightly browned. Stir the turkey and vegetables to combine. Cook, stirring frequently, 1 to 2 minutes, or until the vegetables are softened and the turkey is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Make the lemon labneh & serve your dish
Meanwhile, in a bowl, combine the labneh and the juice of the remaining lemon wedges. Season with salt and pepper. Serve the finished rice topped with the cooked turkey and vegetables and lemon labneh. Garnish with the chopped parsley. Enjoy!
Tips from Home Chefs