Moroccan spiced turkey kebabs with bulgur salad

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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.

First published in 2015






Pine nut crust

Bulgur salad


  • Stick blender
  • Metal rings


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
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
Meanwhile, prepare the pine nut crust. Place the Parmesan, breadcrumbs and pine nuts into a food processor and blitz until fine
Melt the butter in a pan or microwave, combine with the breadcrumbs and mix well
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
  • vegetable oil
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
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
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
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
First published in 2015

Despite his relatively young age, Graham Campbell possesses the gastronomic confidence and assured touch of a seasoned pro.

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