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Turkey Kebabs with Tabbouleh

Sunday, 10 June 2012
This is a great dinner if you have guests or teenagers with hollow legs as you can easily multiply the recipe and add more salads to make the meal go further.  I normally make my own flatbreads and hummus but you could buy them if necessary.

This recipe is my entry for the BritMums Lean on Turkey competition, sponsored by http://www.leanonturkey.co.uk/

500g turkey mince
1 red onion, grated
zest and 30ml/2 Tblsp juice from a lemon
3 garlic cloves, crushed
1/2 cup fresh flat leaf parsley, finely chopped


1/3 cup bulghur wheat
60ml/4 Tblsp lemon juice
2 Tblsp olive oil
1 cup fresh flat leaf parsley, finely chopped
1/2 cup fresh mint leaves, finely chopped
3 spring onions, finely chopped
2 large ripe tomatoes, finely chopped

Combine the turkey mince, onion, lemon zest, lemon juice, garlic and parsley in a bowl.  Mix together well with your hands then make 8 - 10 sausage shapes out of the mixture.  Flatten them slightly so that they will not roll around the pan when you cook them.  Put these aside on a plate in the fridge, covered with clingfilm, until you are ready to cook them.

Put the bulghur wheat into a bowl and cover it with cold water.  Let it soak for 15 minutes then drain it well.  Add the lemon juice, olive oil, parsley, mint, onion and tomato to the bulghur wheat.  Toss until well combined and then serve.

Put a fryingpan over a medium heat and cook the kebabs for about 4 minutes each side or until they are completely cooked through.  

Serve the kebabs with flatbreads, hummus and tabbouleh.


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