Shwarma Turkey Freekeh Pilaf - no green pepper, no mint VE version
with herby yogurt
- Cereals containing gluten
- Milk
Ingredients
125 grams
Baby Spinach
2 unit(s)
British Turkey Steaks
1 pot(s)
Shawarma Spice Mix
1 unit(s)
Echalion Shallot
1 unit(s)
Garlic Clove
½ unit(s)
Green Chilli
1 unit(s)
Bell Pepper
100 grams
Freekeh
(Contains: Cereals containing gluten)
1 sachet(s)
Vegetable Stock Powder
1 unit(s)
Lemon
1 bunch(es)
Flat Leaf Parsley
75 grams
Low Fat Natural Yoghurt
(Contains: Milk)
Not included in your delivery
200 milliliter(s)
Water
Nutrition Values
Instructions
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 slightly, sprinkle over the shawarma seasoning and fry for another 2-3 mins, until the turkey is cooked. IMPORTANT: The turkey is cooked when 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 pepper and discard the core 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, lower the heat to medium and add another drizzle of oil. Pop in the shallot and pepper. 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 min, then stir in the freekeh. Cook for another minute. Meanwhile, combine the boiling water (see ingredients for amount) and stock powder in a 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, remove 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.
While the pilaf cooks, zest the lemon then chop into wedges. Roughly chop the parsley (stalks and all). Pop the yoghurt into a bowl and stir through 1/4 of the parsley and a pinch of lemon zest.
Remove the lid and stir the spinach and turkey through the pilaf. Add the remaining parsley and lemon zest. Stir together 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!
