Turkey Skewers with Bulgur Salad
Turkey Skewers with Bulgur Salad

Ingredients

Method

  • 2 tbsp oil
  • 2 tbsp lemon juice
  • 1 tsp paprika
  • 3 tbsp chopped parsley
  • 400g diced turkey breast
  • Salt and pepper
  • For the Salad
  • 400ml chicken stock
  • 250g bulgur wheat
  • 400g tin of green lentils, drained
  • ½ cucumber, diced
  • 10 cherry tomatoes
  • 25g chopped mint
  • Lemon wedges, to garnish
  • Preheat the grill. Mix the oil, lemon juice, parsley, and paprika in a bowl, and season well. Add the turkey and turn to coat thoroughly, marinate for 20 mins, then thread the pieces of meat onto soaked skewers and grill, turning twice, for 10 mins.
  • Bring the stock to the boil. Place the bulgur wheat in a medium lidded pot, pour over the stock, then cover and simmer for 15 mins until tender and the stock has been absorbed. Drain, fluff with a fork, and stir in the green lentils, cucumber, tomatoes, and mint. Serve on plates, topped with a turkey skewer, and garnished with lemon wedges.
30 mins
4 serving
This recipe pairs perfectly with the Sherrah 'Skin Party' Orange 2020 from McLaren Vale, Australia.

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