Shawarma-Spiced Turkey Bowls with Turmeric Rice and Creamy White Sauce

Bring the vibrant flavors of your favorite street cart right to your kitchen with these shawarma-spiced turkey bowls. Layers of buttery turmeric rice, seasoned ground turkey, crisp cucumber and two sauces create a satisfying meal that’s perfect for any night of the week.

Warm pita wedges on the side are ideal for scooping up every last bite of rice, meat and sauce. Whether you’re craving something quick or looking to impress, this bowl delivers big flavor with minimal effort.

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Ingredients

1 teaspoon TurmericView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Super Select CucumberView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

1 tablespoon Shawarma Spice BlendView ingredient guideLike ingredientDislike ingredient

3 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

2 unit Whole Wheat PitasView ingredient guideLike ingredientDislike ingredient

2 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Melt 1 tablespoon butter in a small pot over medium heat. Stir in 1/4 teaspoon turmeric until combined. Add rice, 3/4 cup water and a generous pinch of salt and pepper. Bring to a boil, cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Remove from heat and keep covered until ready to use.
2. Meanwhile, let 2 tablespoons butter soften at room temperature. Quarter the lemon. Thinly slice scallions, separating white and green parts. Finely dice half the cucumber.
3. In a small bowl, combine sour cream, mayonnaise, garlic powder and a squeeze of lemon juice. Add water 1 teaspoon at a time until the sauce is thin enough to drizzle. Season with salt and pepper.
4. Heat a drizzle of oil in a large pan over medium-high heat. Add scallion whites and cook until fragrant, 30-60 seconds. Add ground turkey, shawarma spice blend, 1/2 teaspoon salt and pepper. Cook, breaking up the meat, until browned and cooked through, 4-6 minutes. Stir in stock concentrates and 1/4 cup water. Reduce heat to medium-low and simmer until slightly thickened, 1-2 minutes.
5. Fluff the rice with a fork and stir in almonds and half the scallion greens. Season with salt and pepper. Toast the pitas, then spread with softened butter. Cut each pita into 4 wedges.
6. Divide rice among bowls. Top with turkey and diced cucumber in separate sections; sprinkle cucumber with a pinch of salt. Drizzle turkey with hot sauce to taste. Drizzle white sauce over the bowls and garnish with remaining scallion greens. Serve with pita wedges and lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different protein instead of ground turkey?

Yes, ground chicken, lamb or beef would work well. Adjust cooking time as needed.

What can I substitute for shawarma spice blend?

Combine cumin, coriander, paprika, turmeric, cinnamon and a pinch of cayenne to approximate the flavor.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat rice and turkey gently before serving.