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Moroccan spiced turkey kebabs with bulgur salad

Moroccan spiced turkey kebabs with bulgur salad

PT1H15M

PT1H

1
Dice the turkey breast into 2cm chunks. Marinate the turkey pieces, courgettes, chilli and peppers in a bowl with the soy and fish sauce for 1 hour
  • 1000g of turkey breast
  • 2 courgettes
  • 3 red peppers
  • 100ml of fish sauce
  • 50ml of soy sauce
  • 2 chillies
2
Remove the kebabs from the pan and sprinkle evenly with the breadcrumb mixture. Place to one side, as these will be finished in the oven just before serving
3
Meanwhile, prepare the pine nut crust. Place the Parmesan, breadcrumbs and pine nuts into a food processor and blitz until fine
  • 50g of pine nuts
  • 200g of breadcrumbs
  • 25g of Parmesan, grated
4
Melt the butter in a pan or microwave, combine with the breadcrumbs and mix well
  • 100g of butter, melted
5
For the kebabs, skewer the turkey, courgettes, and red peppers onto long bamboo or metal skewers
6
Place a large griddle pan onto a high heat or heat your barbecue to the maximum setting. Sear the kebabs on each side (with a little oil if using the pan). Cook until a dark golden brown colour and slightly charred
  • vegetable oil
7
For the sauce, combine all of the ingredients in a saucepan and bring to the boil. Once boiling, remove from the heat and leave to infuse. Strain into a small container, add the lethicin and blitz with a stick blender to foam before serving
  • 1 red chilli, halved
  • 100ml of soy sauce
  • 50ml of fish sauce
  • 1.2g of lecithin
8
For the bulgur salad, bring the chicken stock and bulgur to a boil in a large saucepan placed over a high heat. Reduce the heat, cover and simmer for 20 minutes, or until the bulgur is tender and has absorbed the stock
  • 750ml of chicken stock
  • 750g of bulgur wheat
9
Remove from the heat and allow to stand at room temperature, uncovered, until the stock is absorbed
10
In a small bowl, whisk together the oil, lemon juice, coriander and salt
  • 100ml of olive oil
  • 30ml of lemon juice
  • 20g of coriander
  • 15g of salt
11
In a large serving bowl, combine the bulgur, chickpeas, tomatoes, cucumber and spring onions. Drizzle with the lemon juice dressing and toss to coat. Sprinkle with feta and pine nuts
  • 100g of chickpeas
  • 400g of plum tomatoes, diced
  • 1 cucumber
  • 8 spring onions, sliced
  • 100g of feta
  • 20g of pine nuts, toasted
12
Preheat the oven to 200˚C/gas mark 6. Place the turkey kebabs into the oven until the crumb begins to brown and the kebabs are hot
13
Spoon the bulgar mix into rings onto plates. Arrange the kebab next to each ring and garnish with chopped chives and coriander cress. Finish with the foam and serve immediately
  • 1 tbsp of chives
  • 1 handful of coriander cress

Ingredients

Metric

Imperial

Kebabs

Sauce

Pine nut crust

  • 50g of pine nuts
  • 200g of breadcrumbs
  • 25g of Parmesan, grated
  • 100g of butter, melted

Bulgur salad

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