Turkey and Bulgur Kibbeh Kebab with Garbanzo, Mint and Tomato Salad

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Prep Time: 20

Cook Time: 10

Total Time: 30

Course: Main Course, Salad

Servings: 4 (click to scale)

Ingredients

Kibbeh

1/4 cup bulgur wheat
3/4 lb 85% ground turkey
1/4 cup red onions chopped
1/4 cup fresh parsley chopped
1 tsp ground cumin
1/2 tsp ground cinnamon
1 tsp unsweetened cocoa
1/8 tsp salt
4 each cooking oil spray

Salad

1 3/4 cup low sodium canned garbanzo beans drained and rinsed
1/4 cup fresh mint chopped
1/2 cup fresh tomatoes diced
2 Tbsp Italian salad dressing
1/8 tsp ground black pepper
2 each lemon sliced in half

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Instructions

Kibbeh:

Place bulgur in a small bowl and cover with hot water. Cover and let sit for 3-4 minutes. Drain the bulgur, pressing on it to remove any liquid. Transfer to a large bowl and add turkey, red onions, parsley, cumin, cinnamon and unsweetened cocoa powder. Mix well. Form into 1 oz oblong balls and place on a lined plate or tray, and cover. Refrigerate for 30 minutes to 1 hour.
Remove the Kibbeh from refrigerator. Skewer 3 kibbeh each on a bamboo skewer. Spray flat top or sauté pan with cooking oil. Place skewers on flat top or saute pan. Sear the outside of the Kibbeh and turn periodically to cook all sides. Cook until internal temperature reaches 165F degrees.

Salad:

Toss salt, garbanzo beans, mint, tomatoes and pepper. Coat well with Italian dressing. Set aside.

Assemble:

Serve 1 Kibbeh skewer over 1/4 cup garbanzo bean salad and a squeeze of fresh lemon juice. Suggested to serve with a side of fresh pita.

Nutrition

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