dinner

Mixed Mashawi Plate with Charred Vegetables and Garlic Toum

Name: Mixed Mashawi Plate with Charred Vegetables and Garlic Toum
Ingredients: 185.2 g Turkey breast, ground; 164.1 g Rice, white, long-grain, cooked; 142.7 g Zucchini, raw; 107.0 g Peppers, bell, green, raw; 23 g Olive oil; 26.4 g Honey (glaze and dressing garnish)

Nutrition

728

kcal

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Ingredients(6)

Turkey breast, ground185.2 g

Rice, white, long-grain, cooked164.1 g

Zucchini, raw142.7 g

Peppers, bell, green, raw107.0 g

Olive oil23 g

Honey (glaze and dressing garnish)26.4 g

Instructions

Prepare the turkey skewers: Combine the ground turkey with a generous pinch of seven-spice (cinnamon, cloves, nutmeg, black pepper, allspice, coriander, ginger), salt, and minced parsley. Shape onto flat skewers and refrigerate for 20 minutes to firm up.

Prepare the vegetables: Slice the zucchini and bell peppers into thick, uniform chunks. Toss with half the olive oil, sumac, and salt.

Grill the mashawi: Heat a cast-iron grill pan over medium-high heat. Sear the turkey skewers for 4-5 minutes per side until deeply charred and cooked through, emitting a fragrant, spiced aroma. Remove and rest.

Char the vegetables: In the same pan, sear the zucchini and peppers until tender with visible char marks, about 6-8 minutes.

Prepare the plate: Fluff the warm white rice. Arrange the turkey skewers alongside the charred vegetables.

Finishing touches: Drizzle with a light honey-lemon reduction for sweetness and acidity, and serve with a generous dollop of traditional garlic toum (emulsified garlic, oil, and lemon) on the side.