Dinner · Lebanese · 25 min
Mixed Mashawi Plate with Charred Vegetables and Garlic Toum
- Calories
- 757
- Protein
- 47g
- Carbs
- 83g
- Fat
- 29g
Ingredients
- 194.2 g ground turkey
- 2 tbsp parsley
- 0.5 tsp allspice
- 0.5 tsp salt
- 0.75 cup long-grain white rice
- 142.7 g zucchini
- 107 g green bell pepper
- 0.5 tsp sumac
- 3 clove garlic
- 1 tbsp lemon juice
- 10.8 g extra-virgin olive oil
- 26.4 g honey
Method
- 011. In a mixing bowl, combine ground turkey breast, minced parsley, Lebanese seven spice, half of the salt, and 1 minced garlic clove. Mix well and shape onto flat metal skewers. Refrigerate for 20 minutes to firm up.
- 022. In a separate bowl, toss the sliced zucchini and green bell peppers with 11.5 g olive oil, sumac, and remaining salt.
- 033. Make the garlic toum sauce by blending the remaining minced garlic, 11.5 g olive oil, and half of the lemon juice until emulsified into a smooth, fluffy garlic paste.
- 044. Combine honey and the remaining lemon juice in a small bowl to make the honey-lemon reduction glaze.
- 055. Heat a cast-iron grill pan over medium-high heat. Grill the turkey skewers for 4 to 5 minutes per side until deeply charred and internal temperature reaches 165°F (74°C) measured with a meat thermometer. Transfer to a plate and let rest.
- 066. In the same grill pan, cook the zucchini and green bell peppers for 6 to 8 minutes until tender with distinct char marks.
- 077. To serve, spread cooked white rice across the plate, place grilled turkey skewers and charred vegetables alongside, drizzle with honey-lemon glaze, and serve with garlic toum on the side.
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