A zesty bulgur salad is the perfect foil to spicy turkey kebabs in Graham Campbell's sunny recipe. For this kebab recipe, the meat is marinated in soy and fish sauce along with courgettes and red peppers. The turkey can be cooked on the barbecue or on the griddle pan depending on the mood of the British weather.
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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
3 red peppers
100ml of fish sauce
50ml of soy sauce
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
Melt the butter in a pan or microwave, combine with the breadcrumbs and mix well
100g of butter, melted
For the kebabs, skewer the turkey, courgettes, and red peppers onto long bamboo or metal skewers
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
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
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
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
Remove from the heat and allow to stand at room temperature, uncovered, until the stock is absorbed
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
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
8 spring onions, sliced
100g of feta
20g of pine nuts, toasted
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
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
2 2/3 handfuls of coriander cress
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