Roasted Shawarma-Spiced Turkey and Bulgur
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Roasted Shawarma-Spiced Turkey and Bulgur

Roasted Shawarma-Spiced Turkey and Bulgur

with Tomato-Herb Salad and Lemon-Garlic Toum

Fresh, aromatic flavours meet tender spiced turkey in this delicious dish, inspired by one of our favourite takeout meals. A hearty bed of savoury bulgur and roasted peppers turns it into a wholesome weeknight feast!

Ingredients: Turkey breast • Sweet bell pepper • Baby tomatoes • Bulgur wheat (durum wheat semolina) (wheat) • Lemon • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Shawarma spice blend (paprika powder, spices, garlic powder, onion powder, black pepper, salt, herbs, canola oil, citric acid, oleoresin paprika, silicon dioxide) (sulphites) • Parsley • Garlic.

Allergens:
Wheat
Sulphites
Mustard
Egg
Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

340 g

Turkey Breast Portions

1 unit(s)

Sweet Bell Pepper

½ cup

Bulgur Wheat

(Contains Wheat May contain Gluten, Wheat)

1 unit(s)

Chicken Broth Concentrate

113 g

Baby Tomatoes

1 tbsp

Shawarma Spice Blend

(Contains Sulphites May contain Soy, Tree nuts, Milk, Mustard, Triticale, Wheat, Sulphites, Peanuts, Sesame)

1 unit(s)

Lemon

2 tbsp

Mayonnaise

(Contains Mustard, Egg May contain Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)

1 unit(s)

Garlic, cloves

7 g

Parsley

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp

Pepper*

¼ tsp

Sugar*

¾ tsp

Salt*

3 tbsp

Oil*

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Nutrition Values

Calories750 kcal
Fat40 g
Saturated Fat9 g
Carbohydrate53 g
Sugar7 g
Dietary Fiber7 g
Protein48 g
Cholesterol125 mg
Sodium1270 mg
Trans Fat0.4 g
Potassium1250 mg
Calcium75 mg
Iron3.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Medium Pot
Measuring Cups
Zester
Whisk
Small Bowl
Medium Bowl

Cooking Steps

Roast pepper
1
  • Core, then cut pepper into 1/2-inch pieces.
  • Add peppers and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with half the Shawarma Spice Blend, salt and pepper, then toss to coat.
  • Roast in the middle of the oven, stirring halfway through, until tender, 18-20 min. (NOTE: You will add turkey to the baking sheet halfway through roasting.)
Cook turkey
2
  • Meanwhile, pat turkey dry with paper towels. Season with salt, pepper and remaining Shawarma Spice Blend.
  • Heat a large non-stick pan over medium heat. 
  • When the pan is hot, add 1 tbsp oil, then turkey. (NOTE: Cook in batches for 4 ppl, using 1 tbsp per batch.) Sear until golden-brown, 1-2 min per side. 
  • When peppers are halfway done roasting, transfer turkey to the other side of sheet. 
  • Roast in the middle of the oven until turkey is cooked through and peppers are tender, 10-12 min.**

 

Cook bulgur
3
  • Meanwhile, add 2/3 cup (1 1/3 cups) water, 1/2 tsp (1 tsp) salt and broth concentrate to a medium pot. Cover and bring to a boil over high heat.
  • Once boiling, add bulgur. Stir to combine, then cover and remove from heat.
  • Let stand until bulgur is tender and liquid is absorbed, 15-16 min.
Prep and make toum
4
  • Meanwhile, halve tomatoes.
  • Roughly chop parsley.
  • Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.
  • Peel, then mince or grate garlic.
  • Add mayo, 1 tsp (2 tsp) lemon juice and 1/4 tsp (1/2 tsp) garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, then whisk to combine.
Finish bulgur and make salad
5
  • Add 1 tbsp (2 tbsp) butter to the pot with bulgur, then stir until melted. 
  • Stir in roasted peppers, lemon zest and half the parsley. Set aside.
  • Whisk together remaining lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil in a medium bowl. 
  • Add tomatoes and remaining parsley. Season with salt and pepper, then stir to combine.

 

Finish and serve
6
  • Thinly slice turkey. 
  • Divide bulgur between plates. Top with turkey and tomato-herb salad. 
  • Drizzle lemon-garlic toum over top.
  • Squeeze a lemon wedge over top, if desired.
7

If you've opted for turkey, prep and cook it in the same way the recipe instructs you to prep and cook the chicken.** 

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