Poultry

Shawarma Turkey Bowl

Ingredients

• Turkey breast fillet (cooked, pan-fried with spices) — 140 g
• Cooked bulgur — 160 g
• Fresh cucumber — 100 g
• Plain natural yogurt (3.2% fat, unsweetened) — 70 g (approx. 2.5 tbsp)
• Vegetable or olive oil (for frying the turkey) — 12 g (1 tablespoon)
• Shawarma spice mix (coriander, cumin, paprika, garlic powder, turmeric) — 4 g
• Fresh herbs (parsley or cilantro), lemon juice, salt — to taste

Instructions

1. 1Bulgur. Boil the bulgur in salted water (1:2 ratio) for about 15 minutes until all water is absorbed. Measure exactly 160 g of cooked bulgur and place it into the bowl.
2. 2Shawarma Turkey. Slice the turkey breast into thin, long strips (shawarma style). Coat the meat thoroughly with the spice mix and salt. Heat a skillet with the oil (12 g) and stir-fry the turkey over high heat until browned and cooked through (about 5–7 minutes). Transfer to the bowl next to the bulgur.
3. 3Vegetables. Cut the fresh cucumber into strips or thin slices. Add to the bowl. Simple Sauce (Tahini Substitute): In a small bowl, mix the plain yogurt (70 g) with a minced fresh garlic clove (or a pinch of garlic powder), a teaspoon of lemon juice, a pinch of salt, and finely chopped herbs. Stir well.
4. 4Serving. Drizzle the creamy garlic sauce over the turkey and cucumbers just before eating.