Turkey & Shawarma-Spiced Rice with Carrots & Lemon Labneh

Turkey & Shawarma-Spiced Rice

with Carrots & Lemon Labneh

25 MIN
2 Servings
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From the Test Kitchen

This star of this Middle Eastern-style turkey dish is our new shawarma spice blend, which combines traditional ingredients like coriander, cumin, and turmeric for a deliciously bold, warming flavor to the bed of rice we're serving underneath it all.CLICK FOR RECIPE CARD

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  • Nutrition
    PER SERVING
  • Calories
    620 Cals (est.)
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fresh
ingredients
Turkey & Shawarma-Spiced Rice with Carrots & Lemon Labneh
Title
  • 10 oz Ground Turkey
  • 1 Lemon
  • 2 cloves Garlic
  • 6 oz Carrots
  • 1 bunch Parsley
  • ¼ cup Labneh Cheese
  • 2 Tbsps Dried Currants
  • 1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
  • ½ cup Jasmine Rice
  • 1 Yellow Onion
time-saving
tips & techniques
How To: Peel Garlic
How To: Quarter and Deseed a Lemon
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Combine the sliced carrots, diced onion, 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 big 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 15 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 2 teaspoons of olive oil on medium-high until hot. Add the prepared carrot 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, 3 to 4 minutes, or until lightly browned. Stir the turkey and vegetables to combine. Continue to cook, stirring frequently, 2 to 3 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

Turkey & Shawarma-Spiced Rice

Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Combine the sliced carrots, diced onion, 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 big 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 15 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 2 teaspoons of olive oil on medium-high until hot. Add the prepared carrot 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, 3 to 4 minutes, or until lightly browned. Stir the turkey and vegetables to combine. Continue to cook, stirring frequently, 2 to 3 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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