Turkey Skewers with Bulgur Salad
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Ingredients
for
- For the kebabs
- 1 Tbsp honey
- 2 cloves garlic cloves (crushed)
- 4 Tbsps olive oil
- lemon juice (from 1 lemon)
- 4 cups turkey breasts (cubed)
- For the salad
- ½ cup Bulgur
- ⅞ cup vegetable stock
- lemon juice (from 1 lemon)
- 1 Red onion (chopped)
- 2 cups canned Kidney beans (drained and rinsed)
- 3 Tbsps olive oil
- 2 Tbsps white wine vinegar
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Teaspoon, 1 Pot mit Deckel, 1 Measuring cups
Preparation steps
1.
Mix the honey, garlic, oil and lemon juice in a bowl and season with salt and pepper in a bowl. Add the turkey cubes, coat with the mixture and marinade for 30 minutes.
2.
In the meantime, make the salad: heat the stock to boiling and pour over the bulgar wheat. Mix well, cover and leave to stand for 30 minutes.
3.
Fluff the bulgar wheat with a fork and stir in the lemon juice, red onion and kidney beans. Mix the oil and vinegar, season with salt and pepper and stir into the salad.
4.
Thread the turkey onto wooden skewers and grill, turning and basting as they cook. Serve with the salad.
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