Grilled Chorizo Kibbeh-Inspired Bowl
with Chopped Salad and Bulgur Pilaf- Wheat
- Soy
- Sesame
- Egg
- Mustard
- Sulphites
- Egg
- Fish
- Milk
- Mustard
- Sulphites
- Wheat
- Crustaceans
- May contain traces of allergens
- Sesame
- Soy
- Peanuts
- Tree nuts
Inspired by the classic mezze meatball-like dish of spiced meat mixed with bulgur, without all the fiddly assembly! Flavourful Turkish Spice blend and red onion add savoury flavours to chorizo.
Ingredients
250 g
Chorizo Sausage, uncased
½ cup
Bulgur Wheat
(Contains: Wheat)
1 unit
Red Onion
1 unit
Tomato
2 unit
Mini Cucumber
1 unit
Lemon
7 g
Parsley
2 tbsp
Tahini Sauce
(Contains: Egg, Fish, Milk, Mustard, Sulphites, Wheat, Crustaceans, May contain traces of allergens, Soy, Sesame)
4 tbsp
Mayonnaise
(Contains: Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy, May contain traces of allergens, Egg, Mustard)
1 tbsp
Turkish Spice Blend
(Contains: Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk, May contain traces of allergens, Sulphites)
28 g
Crispy Shallots
(Contains: Wheat)
Not included in your delivery
½ tsp
Sugar*
2.5 tbsp
Oil*
½ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Add 2/3 cup (1 cup) water,1 tbsp (2 tbsp) oil and 1/4 tsp (1/2 tsp) salt to a medium pot. (TIP: We love to use olive oil in this recipe!) Cover and bring to a boil over high heat.
- Once boiling, stir in bulgur and return water to a boil. Cover and remove from heat.
- Let stand until bulgur is tender and liquid is absorbed, 16-18 min.
- Fluff bulgur with a fork.
- Meanwhile, cut cucumbers into 1/2-inch pieces.
- Roughly chop parsley.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Peel, then cut onion into 1⁄2-inch rounds (keeping rings together). Finely chop 2 tbsp (1/4 cup) of onion, then place in a medium bowl. (NOTE: Set aside to make chopped salad in step 3.)
- Cut tomato into 1/2-inch pieces.
- Add remaining onion rounds to a plate. Drizzle 1/2 tbsp (1 tbsp) oil over top, then season with salt and pepper.
- Add tomatoes, cucumbers, half the parsley, 1/2 tbsp (1 tbsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to bowl with chopped red onion. Season with salt and pepper, then toss to combine.
- In a small bowl, add mayo, tahini sauce, 1/2 tsp (1 tsp) lemon juice and ¼ tsp (½ tsp) sugar. Season with salt and pepper, then stir to combine.
- Add half the crispy shallots, Turkish Spice Blend and 1/8 tsp (1/4 tsp) salt to another medium bowl. Stir to combine.
- Crumble in chorizo, then season with pepper and combine. Using wet hands, form mixture into eight (sixteen) 2-inch-wide patties.
- Transfer kibbeh patties to a plate, then drizzle 1/2 tbsp (1 tbsp) oil over top. Flip patties to coat each side with oil.
- Add onion rounds to grill. Reduce heat to medium, close lid and grill, flipping once, until tender, 5-7 min per side. Transfer to the same plate.
- Meanwhile, add kibbeh to the grill. Close lid and grill kibbeh, flipping once, until cooked through, 3-4 min per side.**
- Add remaining parsley and any remaining lemon juice to the pot with bulgur. Season with pepper, then fluff with a fork to combine.
- Cut grilled onions into bite-sized pieces.
- Divide bulgur between bowls.
- Top with kibbeh, grilled onions and chopped salad.
- Top with tahini sauce mixture and remaining crispy shallots.
- Squeeze a lemon wedge over top, if desired.
If you've opted to get chorizo, cook it in the same way the recipe instructs you to cook the beef.**
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Customers loved the spices and bulgur combination, praising the dish as very flavourful and well-balanced.
- Ease of prep: Reviewers found the meal healthy and filling, with several mentioning they would order it again.
