
Senior Living
Restaurant
Sliced Turkey Rice Bowl with Bulgogi Sauce
Serving Size
Prep Time
Total Time
Cardamom and harissa give roasted turkey authentic shawarma flavor inspired by Middle Eastern cuisine. Wrap in a pita, drizzle with tzatziki, toss on some red cabbage slaw and pair with a cold beer for a mouthwatering happy hour must-have.
Turkey Shawarma
3 ½ cup(s)
Marinade
— as needed
Oil
1 ea.
Pita bread or Lebanese flatbread, warm
¼ cup(s)
Tzatziki Sauce
2 oz.
Caramelized onions, sliced
3 tbsp.
Red Cabbage and Carrot Slaw
Marinade
Yield: 3 ½ cups
4 tbsp.
Garlic, minced
3 tbsp.
Coriander, ground
3 tbsp.
Roasted cumin, ground
3 tbsp.
Cardamom, ground
1 tbsp.
Harissa
2 tbsp.
Paprika, smoked
1 tsp.
Sea salt
½ cup(s)
Fresh lemon juice
3 tbsp.
Lemon zest
¾ cup(s)
Olive oil
⅛ tsp.
Roasted cinnamon
2 tsp.
Black pepper, ground
2 tsp.
Mediterranean oregano, dry leaves
2 tsp.
Allspice, ground
1½ tsp.
Turmeric, ground
3 ea.
Fresh bay leaves
Tzatziki Sauce
Yield: 3 cups
4 oz.
English cucumber, peeled, seeded, ¼-inch dice
16 oz.
Greek yogurt
1 tbsp.
Garlic, minced
2 tbsp.
Fresh mint, finely chopped
1 tbsp.
Lemon zest
3 tbsp.
Lemon juice
1 tbsp.
Extra virgin olive oil
1 tsp.
Red wine vinegar
2 tsp.
Kosher salt
Red Cabbage and Carrot Slaw
Yield: 5 cups
½ cup(s)
Mint, roughly chopped
3 cup(s)
Red cabbage, thinly shredded
1 cup(s)
Carrots, thinly shredded
⅓ cup(s)
Lemon Vinaigrette
Lemon Vinaigrette
Yield: ⅓ cup
1 tsp.
Lemon zest, finely chopped
2 tbsp.
Fresh lemon juice
½ tsp.
Sugar
— as needed
Salt, to taste
3 tsp.
Olive oil
— as needed
Pepper, to taste
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