Grilled Chorizo Kibbeh-Inspired Bowl
with Chopped Salad and Bulgur Pilaf
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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: Soy, Sesame May contain traces of: Egg, Fish, Milk, Mustard, Sulphites, Wheat, Crustaceans)
4 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Fish, Milk, Mustard, Sulphites, Wheat, Crustaceans, Sesame, Soy)
1 tbsp
Turkish Spice Blend
(Contains: Sulphites May contain traces of: Milk, Mustard, Wheat, Sesame, Soy, Peanuts, Tree nuts)
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.**
