Beef & Shawarma-Spiced Rice with Carrots & Lemon Labneh

Beef & Shawarma-Spiced Rice

with Carrots & Lemon Labneh

25 MIN
2 Servings
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  • with Ground Beef
    includes 10 oz No Added Hormones, Pasture-Raised Ground Beef View recipe
  • with Ground Turkey
    includes 10 oz No Added Hormones, Antibiotic-Free Ground Turkey
  • with Ground Turkey

    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

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      590 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Beef & Shawarma-Spiced Rice with Carrots & Lemon Labneh
    Title
    • 10 oz Ground Turkey
    • 2 cloves Garlic
    • 1 Lemon
    • 6 oz Carrots
    • 1 bunch Parsley
    • ¼ cup Labneh Cheese
    • 2 Tbsps Dried Currants
    • ½ cup Long Grain White Rice
    • 1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
    • 1 Shallot
    time-saving
    tips & techniques
    Prepare the ingredients
    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.

    Cook & finish the rice
    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.

    Cook the vegetables
    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.

    Cook the turkey
    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.

    Make the lemon labneh & serve your dish
    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

    Prepare the ingredients
    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.

    Cook & finish the rice
    Cook the vegetables
    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.

    Cook the turkey
    Make the lemon labneh & serve your dish
    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!

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