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LC Shawarma Casserole by


2 T. Plus 2 tsp. Evoo
1 medium yellow onion, chopped
2 garlic cloves, minced
4.5 tsp. Shawarma seasoning
1 lb. Ground turkey
14.5 oz. Can diced tomatoes, undrained
1.5 cups chicken or beef broth
3 cups cooked basmati rice
2 cups unseasoned pita chips
1/2 cup tahini
1/4 cup plain Greek yogurt
Juice of 1 lemon
1/2 cup fresh herbs (cilantro, parsley, or mint)
Lemon wedges
1 tsp. each: ground cumin, ground coriander, ground ginger, garlic powder, paprika.
1/4 tsp. each: ground cardamon, ground tumeric, ground cinnamon, and black pepper.
Pinch of ground cloves.


1. Preheat oven to 350. In a 4-6 quart pot heat the two tablespoons olive oil over medium high. Add onion, garlic, and a pinch of salt. Cook 5 to 6 minutes, or until soft, stirring frequently. Add four teaspoons of the shawarma seasoning. Cook and stir 1 minute or until fragrant. Add ground turkey and season with 1/4 teaspoon salt and a few turns of black pepper. Cook turkey, breaking it up with a wooden spoon, until cooked through and no longer pink. Add tomatoes and chicken broth, bring to boiling. Stir in rice. Transfer to a greased 13x9 inch baking dish.
2. In a medium bowl crunch pita chips with your hands into smaller pieces. Drizzle with two teaspoons olive oil and sprinkle with remaining half a teaspoon shawarma seasoning and additional salt and pepper, toss to combine. Spread pita chips evenly over casserole. Bake, uncovered, 25 to 30 minutes or until chips are dark and crunchy.
3. While casserole is baking, make the tahini sauce. In a small bowl whisk together tahini, 1/3 cup cold water, yogurt, and lemon juice until smooth. Season with additional salt and pepper.
4. Drizzle tahini sauce overcast roll and top with fresh herbs. Serve with lemon wedges.

Servings: 8

Nutrition Information (per serving):
Calories 372
Fat 19 g
Saturated Fat 3 g
Cholesterol 41 mg
Sodium 476 mg
Carbohydrates 35
Fiber 3 g
Sugars 4 g
Protein 18 g

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