I think I'll try this for dinner tomorrow (I'm on a Bulgur-roll now, by the way! smileys/wink.gif
Kibbe kebabs are made from chopped meat and (very often) bulgur and formed into sausage-like shapes. Here, turkey replaces the traditional lamb.
Ingredients:
PARSLEY, LEMON AND WALNUT SAUCE
2 lemons
3/4 cup chopped flat-leaf parsley
1/3 cup coarsely chopped fresh mint
1/3 cup coarsely chopped walnuts
1 garlic clove, finely chopped
2 tablespoons extra-virgin olive oil
2 tablespoons water
1/4 teaspoon kosher salt
Pinch each of freshly ground black pepper and Aleppo pepper
YOGURT-GARLIC SAUCE
2 cups plain low-fat Greek yogurt
1/2 cup water
1/2 cup finely chopped flat-leaf parsley
2 garlic cloves, finely chopped
1/4 teaspoon kosher salt
TURKEY KEBABS
1 pound skinless, boneless turkey thigh meat, trimmed and cut into 1-inch pieces
2 tablespoons extra-virgin olive oil, plus more for brushing
1 cup medium-grain bulgur, rinsed
1 small onion, coarsely chopped
1 1/2 tablespoons all-purpose flour
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground allspice
1/2 teaspoon ground cumin
1/4 teaspoon Aleppo pepper
Warm pita bread, for serving
Directions:
MAKE THE PARSLEY, LEMON AND WALNUT SAUCE: Using a sharp knife, cut the lemons into eighths and discard any seeds. Cut the lemon flesh from the peel and coarsely chop the flesh. Transfer to a small bowl and add the parsley, mint, walnuts, garlic, olive oil, water, salt and black and Aleppo peppers. Set aside for 1 hour.
MAKE THE YOGURT-GARLIC SAUCE: In a small bowl, whisk the yogurt with the water. Stir in the parsley, garlic and salt. Let stand for 1 hour.
MAKE THE TURKEY KEBABS: Light a grill or preheat the broiler. In a food processor, pulse the turkey meat until finely ground. Add the 2 tablespoons of olive oil, bulgur, onion, flour, salt, black pepper, allspice, cumin and Aleppo pepper and process to a paste, about 30 seconds. Form the mixture into six 1 1/2-by-7-inch logs on metal skewers.
Brush the kebabs with olive oil and grill for 5 minutes over moderately high heat, turning once, until they are golden brown and cooked through. Alternatively, broil the kebabs for 5 minutes, turning once, until golden brown and cooked through. Serve the turkey kebabs with warm pita bread and the 2 sauces.
MAKE AHEAD The parsley sauce can be made up to 2 hours ahead. The yogurt sauce and formed turkey kebabs can be refrigerated overnight.
NOTES: The Aleppo pepper called for in the kibbe kebabs recipe is a Turkish crushed chile, which is more robust and slightly fruitier that regular red chile flakes. If you can't find Aleppo pepper, substitute a 1/4 teaspoon of paprika and a tiny pinch of cayenne.
Recipe by Burhan Cagda
From Kebab Secrets of Gaziantep
This recipe originally appeared in June, 2006.
Kibbe kebabs are made from chopped meat and (very often) bulgur and formed into sausage-like shapes. Here, turkey replaces the traditional lamb.
Ingredients:
PARSLEY, LEMON AND WALNUT SAUCE
2 lemons
3/4 cup chopped flat-leaf parsley
1/3 cup coarsely chopped fresh mint
1/3 cup coarsely chopped walnuts
1 garlic clove, finely chopped
2 tablespoons extra-virgin olive oil
2 tablespoons water
1/4 teaspoon kosher salt
Pinch each of freshly ground black pepper and Aleppo pepper
YOGURT-GARLIC SAUCE
2 cups plain low-fat Greek yogurt
1/2 cup water
1/2 cup finely chopped flat-leaf parsley
2 garlic cloves, finely chopped
1/4 teaspoon kosher salt
TURKEY KEBABS
1 pound skinless, boneless turkey thigh meat, trimmed and cut into 1-inch pieces
2 tablespoons extra-virgin olive oil, plus more for brushing
1 cup medium-grain bulgur, rinsed
1 small onion, coarsely chopped
1 1/2 tablespoons all-purpose flour
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground allspice
1/2 teaspoon ground cumin
1/4 teaspoon Aleppo pepper
Warm pita bread, for serving
Directions:
MAKE THE PARSLEY, LEMON AND WALNUT SAUCE: Using a sharp knife, cut the lemons into eighths and discard any seeds. Cut the lemon flesh from the peel and coarsely chop the flesh. Transfer to a small bowl and add the parsley, mint, walnuts, garlic, olive oil, water, salt and black and Aleppo peppers. Set aside for 1 hour.
MAKE THE YOGURT-GARLIC SAUCE: In a small bowl, whisk the yogurt with the water. Stir in the parsley, garlic and salt. Let stand for 1 hour.
MAKE THE TURKEY KEBABS: Light a grill or preheat the broiler. In a food processor, pulse the turkey meat until finely ground. Add the 2 tablespoons of olive oil, bulgur, onion, flour, salt, black pepper, allspice, cumin and Aleppo pepper and process to a paste, about 30 seconds. Form the mixture into six 1 1/2-by-7-inch logs on metal skewers.
Brush the kebabs with olive oil and grill for 5 minutes over moderately high heat, turning once, until they are golden brown and cooked through. Alternatively, broil the kebabs for 5 minutes, turning once, until golden brown and cooked through. Serve the turkey kebabs with warm pita bread and the 2 sauces.
MAKE AHEAD The parsley sauce can be made up to 2 hours ahead. The yogurt sauce and formed turkey kebabs can be refrigerated overnight.
NOTES: The Aleppo pepper called for in the kibbe kebabs recipe is a Turkish crushed chile, which is more robust and slightly fruitier that regular red chile flakes. If you can't find Aleppo pepper, substitute a 1/4 teaspoon of paprika and a tiny pinch of cayenne.
Recipe by Burhan Cagda
From Kebab Secrets of Gaziantep
This recipe originally appeared in June, 2006.