Levantine Grilled Turkey and Tabbouleh
with Grilled Lemon Vinaigrette
This dish is a vibrant fusion of flavours, perfect for an elegant yet comforting grilled meal. Thinly pounded turkey is marinated in a fragrant blend of Middle Eastern shawarma spices, then grilled to perfection and brushed with a luscious apricot glaze for a caramelized finish.
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
340 g
Turkey Breast Portions
½ cup
Bulgur Wheat
(Contains: Wheat May contain traces of: Gluten)
1 unit(s)
Mini Cucumber
56 g
Spring Mix
1 unit(s)
Tomato
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Lemon
7 g
Parsley
1 unit(s)
Greek Yogurt
(Contains: Milk)
8 g
Shawarma Spice Blend
(May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
2 unit(s)
Garlic, cloves
2 tbsp
Apricot Spread
(May contain traces of: Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat, Egg, Crustaceans, Fish)
Not included in your delivery
tbsp
Oil*
tsp
Sugar*
tsp
Salt*
tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, lightly oil the grill. While you prep, preheat the grill to medium-high heat (approx. 500°F )
- To a medium pot, add 3/4 cup (1 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Once boiling, add bulgur. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
- While bulgur cooks, zest, then halve lemon(s).
- Quarter cucumber(s) lenthwise, then cut into 1/4-inch quarter moons.
- Cut tomato(es) into 1/4-inch pieces.
- Peel, then mince or grate parsley.
- Roughly chop parsley.
- Pat turkey dry with paper towels.
- To a shallow dish, add turkey, lemon zest, half the garlic, half the apricot spread and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Toss to coat.
- Place lemon halve on grill, cut side down. Close lid and grill for 2-3 min until lightly charred.
- Remove from grill.
- To a large bowl, squeeze 2 tbsp (1/4 cup) juice from grilled lemons.
- Add cucumber, tomatoes, half the parsley, remaining apricot spread and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Stir to mix.
- To a small bowl, add yogurt, remaining parsley and remaining garlic. Season with salt and pepper. Stir to mix.
Is bulgur done here? should it be fluffed and left to cool?
- Add turkey to the grill. Reduce heat to medium, close lid and grill for 3-5 min per side until chicken is cooked through.**
- Fluff bulgur with a fork.
- Thinly slice turkey, if desired.
- Add bulgur and spring mix to bowl with veggies. Toss to coat.
- Divide tabboulleh salad between plates.
- Top with turkey.
- Drizzle yogurt sauce overtop.
