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Shawarma Turkey Pilaf

Shawarma Turkey Pilaf

with Mixed Peppers and Freekah

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We love a good Turkey Freekeh Pilaf with mixed Peppers and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Tags:SpicyLow SaltUnder 550 calories
Allergens:Cereals containing glutenCeleryMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)

Turkey Steak

100 grams


(ContainsCereals containing gluten)

1 unit(s)

Echalion Shallot

1 sachet

Vegetable Stock Powder


1 unit(s)

Garlic Clove

1 unit(s)


1 bunch(es)

Flat Leaf Parsley

1 unit(s)

Red Pepper

1 pot(s)

Shawarma Spice Mix

½ pack(s)

Greek Style Natural Yoghurt


1 bag(s)

Baby Spinach

½ unit(s)

Green Bullet Chilli

1 unit(s)

Green Pepper

1 bunch(es)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1891 kJ
Energy (kcal)452 kcal
Fat6.0 g
of which saturates2.0 g
Carbohydrate47 g
of which sugars14.0 g
Protein56 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
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Heat a drizzle of oil in a large frying pan on high heat. Chop the turkey into 2cm chunks. When hot, add the turkey to the pan along with a pinch of salt and fry until starting to brown, 4-5 mins. Lower the heat to medium sprinkle over the shawarma seasoning and fry for another 2-3 mins, until the turkey is cooked. IMPORTANT: The turkey is cooked when it is no longer pink in the middle. Transfer to a bowl (keep the pan!).


While the turkey cooks, halve, peel and finely slice the shallot. Peel and grate the garlic (or use a garlic press). Halve the peppers and discard the cores and seeds. Chop into small pieces. Halve the chilli lengthways, deseed then finely chop. Boil your kettle.


When the turkey is out, wipe out the pan, keep on medium heat and add another drizzle of oil. Pop in the shallot and peppers. Cook, stirring occasionally, until starting to soften, then add the garlic and a pinch of chilli (use as much as you like - you can always add more later!). Stir and cook for 1 minute, then stir in the freekeh. Cook for another minute. Meanwhile, combine the boiling water (see ingredients for amount) and stock powder in a measuring jug.


Stir the stock into the pan then cover tightly with a lid (or some foil) and leave to cook on a medium-low heat for 15 mins. TIP: Don't be tempted to remove the lid in this time! When the 15 mins is up, remove the pan from the heat, lift the lid and pop the spinach and cooked turkey (along with any juices) on top. Quickly replace the lid and leave to one side for 5 mins.


As the pilaf cooks, zest the lemon then chop into wedges. Roughly chop the parsley (stalks and all). Pick the mint leaves from their stalks and roughly chop (discard the stalks). Pop the yoghurt into a small bowl and stir through a quarter of the parsley and mint.


Remove the lid from the pan and stir the spinach and turkey through the pilaf. Add the remaining parsley and mint and the lemon zest. Stir together then season to taste with salt, pepper, a squeeze of lemon juice and a pinch more chilli (if needed). Serve the turkey pilaf in bowls topped with the herby yoghurt and any remaining lemon wedges for squeezing over. Enjoy!