Enjoy these flavourful shawarma turkey fingers with a side of tender roasted carrots and fragrant yellow rice. Served with a creamy garlic toum sauce, this dish combines Middle Eastern spices, vibrant colours, and rich flavours in every bite!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
340 g
Portions de poitrine de dinde
7 g
Mélange d’épices shawarma
2 pièce(s)
Carotte
1 cs
Purée d’ail
¾ tasse(s)
Riz étuvé
1 pièce(s)
Concentré de bouillon de poulet
1 pièce(s)
Oignon rouge
2 cs
Mayonnaise
4 g
Mélange d'épices cumin-curcuma
1 cs
Sauce aux piments et à l’ail
7 g
Persil
4 g
Sel d'ail
1 cs
Beurre*
2 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Fluff rice with a fork, then stir in half the parsley. Season with salt and pepper. Sprinkle remaining parsley over roasted veggies, then toss to combine. Divide yellow rice, roasted veggies and turkey fingers between plates. Dollop over garlic toum, or serve on the side for dipping. Drizzle over chili-garlic sauce, if desired.