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Moroccan spiced turkey kebabs with bulgur salad - Graham Campbell
Ingredients
- Kebabs
- 1kg of turkey breast
- 2 courgettes, chopped
- 3 red peppers, diced
- 100ml of fish sauce
- 50ml of soy sauce
- 2 chillies, chopped
- vegetable oil
- Sauce
- 100ml of soy sauce
- 1 red chilli, halved
- 50ml of fish sauce
- 1.2g of lecithin
- Pine nut crust
- 50g of pine nuts
- 200g of breadcrumbs
- 100g of butter, melted
- 25g of Parmesan, grated
- Bulgur salad
- 750ml of Chicken stock
- 750g of bulgur wheat
- 100ml of olive oil
- 30ml of lemon juice
- 20g of chopped coriander
- 15g of salt
- 100g of chickpeas
- 400g of plum tomatoes, diced
- 1 cucumber
- 8 spring onions, sliced
- 100g of feta
- 20g of pine nuts, toasted
- 1 tbsp of chopped chives
- 1 handful of coriander cress
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