Istanbul inspired, this dish boasts traditional Turkish flavours straight from the grill. You'll make Adana lamb kebabs and harissa chicken shish, with a sweet tomato and green pepper bulgur pilaf and sharp lemon dressed salad.
Prep Time
40 min
Cuisine
Turkish
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 lemon
lemon
75g bulgur wheat
bulgur (gluten)
1 green pepper
green pepper
1 tomato
tomato
1 tbsp tomato paste
tomatoes (sulphites)
160g British chicken thighs
chicken thigh meat (100%)
skewers
none
30g panko breadcrumbs
wheat flour (gluten), sugar, salt, yeast
50g rocket
wild rocket
1 tbsp ras el hanout
paprika, caster sugar, cumin seed, roasted coriander seed, sea salt, black pepper, fennel seeds, kibbled chilli, cinnamon, pimento berries, turmeric, pink peppercorns, cardamom, mace, rose petals, black onion seed, ginger, nutmeg, star anise, white pepper, clove
water, tomato paste, red pepper puree (9%), sugar, salt, garlic puree, ground cayenne pepper, rapeseed oil, dried red chilli flakes (2%), white wine vinegar, lime juice concentrate, acidity regulator: citric acid, ground star anise, ground cumin, ground coriander, pure olive oil, stabiliser: xanthan gum, preservative: potassium sorbate
Allergens
Allergens highlighted by † (gluten, sulphites, celery)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Cut the lemon[s] in half
Combine the harissa paste (can't handle the heat? Go easy!) with the juice of 1/2 [1]lemon and a generous pinch of salt in a bowl – this is your harissa marinade
Cut the chicken thigh fillets into strips, add them to the harissa marinade and mix well
Thread the chicken strips evenly onto each skewer and pop them in the fridge until later
2
Meanwhile, combine the lamb mince, ras el hanout,panko breadcrumbs and 1 tbsp [2 tbsp]water in a bowl
Season with a generous pinch of salt and pepper and mix well
Divide the lamb mixture into 2 [4] balls
Press each ball into a sausage shape, and then flatten into a rectangular patty – these are your adana kebabs
Pop them in the fridge for later
3
Pre-heat the grill to medium-high
Boil a kettle
Deseed the green pepper[s] (scrape the seeds and pith out with a teaspoon) and dice
Cut the tomato[es] in half
Dice 1/2 [1]tomato and cut the remaining tomato into 2 [4] wedges
4
Heat a large, wide-based pan (preferably non-stick) with a matching lid, with a large knob of butter over a medium heat
Once melted, add the diced pepper and diced tomato with a pinch of salt
Cook for 4-5 min or until everything's softened
5
Meanwhile, dissolve 1/2 [1]chicken stock cube in 250ml [450ml] boiled water
Add the tomato paste to the pan and cook for 1 min
Add the bulgurwheat with the chicken stock and bring to the boil over a high heat
Once boiling, reduce the heat to low and cook, covered, for 15 min or until the water has absorbed and the bulgur is cooked – this is your bulgur pilaf
6
Meanwhile, add the harissa chicken skewers, adana kebabs and remaining tomato wedges to a baking tray (use tin foil to avoid mess!)
Put the tray under the grill for 6-8 min, turning once halfway through, or until everything's cooked through and slightly charred
7
Meanwhile, squeeze the remaininglemon into a large mixing bowl
Add 2 tbsp [4 tbsp]olive oil,a generous pinch of salt and pepper and mix to combine – this is your lemon dressing
Wash and pat the rocket salad dry, then add it to the lemon dressing and give everything a good mix up
8
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