Shawarma Turkey Rice Bowls with Turmeric Yellow Rice and Creamy White Sauce

Craving the bold flavors of street cart food without leaving your kitchen? These turkey rice bowls bring all the vibrant layers you love: fragrant turmeric rice with crunchy almonds, savory shawarma-spiced ground turkey, fresh diced tomatoes and not one but two sauces. A creamy white sauce and a drizzle of hot sauce add the perfect finishing touch.

Serve everything with warm, buttered pita bread for dipping and scooping. Each bite is a mix of textures and spices that will transport you straight to your favorite food cart. It’s an easy, satisfying dinner that comes together in under 30 minutes.

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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 Roma TomatoView ingredient guideLike ingredientDislike ingredient

4 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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Melt 1 tablespoon butter in a small pot over medium heat. Stir in ¼ teaspoon turmeric until combined. Add rice, ¾ cup water and a generous pinch of salt and pepper. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to use.
2. Meanwhile, bring 2 tablespoons butter to room temperature. Quarter the lemon. Trim and thinly slice the scallions, separating whites from greens. Dice the tomato.
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 reaches a drizzling consistency. 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, ½ teaspoon salt and pepper. Cook, breaking up the meat, until browned and cooked through, 4-6 minutes. Stir in chicken stock concentrates and ¼ cup water. Reduce heat to medium-low and simmer until slightly thickened, 1-2 minutes.
5. Fluff the rice with a fork; stir in sliced almonds and half the scallion greens. Season with salt and pepper to taste. Toast the pitas, spread with softened butter and cut each into four pieces.
6. Divide the rice between bowls. Top with turkey and diced tomato in separate sections; sprinkle tomato with a pinch of salt. Drizzle turkey with hot sauce to taste. Drizzle the white sauce over the bowls. Garnish with remaining scallion greens. Serve with pita wedges and remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different protein instead of ground turkey?

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

What can I substitute for the shawarma spice blend?

You can make your own blend with cumin, coriander, paprika, turmeric, cinnamon and garlic powder.

How do I store leftovers?

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