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Turkey Shawarma Spiced Rice Bowl

A comforting bowl of spiced turkey and basmati rice, topped with fresh vegetables and a creamy tahini sauce, perfect for any gathering or weeknight meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Rice Bowl
  • 3 cups shredded or diced cooked leftover turkey Use moist turkey for better flavor absorption.
  • 3 cups cooked basmati rice, warm
  • 1 cup diced cucumber
  • 1 cup halved cherry tomatoes
  • 1/4 cup pickled red onion (or thinly sliced raw red onion)
For the Spices
  • 2 tbsp olive oil
  • 1 tbsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp smoked paprika
  • 1 tsp ground turmeric
  • 1/2 tsp ground cinnamon
  • 1/4 tsp cayenne pepper Adjust for spiciness.
  • 1/2 tsp kosher salt Plus more to taste.
For the Tahini Sauce
  • 1/3 cup tahini
  • 3 tbsp fresh lemon juice
  • 1 small clove garlic, minced
  • 3-5 tbsp water, as needed To achieve smooth consistency.
  • 1/4 tsp kosher salt
Garnish
  • Fresh parsley, chopped Fresh parsley, chopped For garnish.

Method
 

Make the Tahini Sauce
  1. In a small bowl, whisk together the tahini, lemon juice, minced garlic, and salt. Gradually whisk in the water until the sauce is smooth and pourable. Set aside.
Season and Warm the Turkey
  1. Heat olive oil in a large skillet over medium-high heat. Add cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne, and salt. Stir for about 30 seconds.
  2. Add shredded turkey to the skillet and toss well in the spiced oil. Cook for 6-8 minutes until heated through and slightly crisped.
Assemble the Bowls
  1. Divide warm basmati rice into 4 bowls and top each with a generous portion of the spiced turkey.
  2. Add diced cucumber, halved cherry tomatoes, and pickled red onion on top.
  3. Drizzle with tahini sauce and sprinkle with chopped parsley.

Notes

Store leftover components in separate airtight containers for up to 4 days. Freeze seasoned turkey and rice separately for 2-3 months.