Turkey Kebabs with Tabbouleh
Essential Ingredient:
Turkey Mince
For the kebabs:

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

For the tabbouleh:

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

To serve:
Serve the kebabs with flatbreads, hummus and tabbouleh.
Recipe from Utterly Scrummy.
A great dinner if you have guests.
  1. 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.
  2. 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.
  3. Put a fryingpan over a medium heat and cook the kebabs for about 4 minutes each side or until they are completely cooked through.
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