Somer Sivrioglu, Head Chef of Anason Restaurant in Barangaroo shares his recipe for this Turkish classic, chicken kebaps with a bulgur salad of tomato and picked cucumber.
30 Minutes. Learn to cook a restaurant quality meal at home.
8 free range chicken thighs
125g natural Greek yoghurt
1/2 tablespoon harissa
200g fine bulgur
1/2 tablespoon tomato paste
1 pickled cucumbers or 4 gherkins with juice
5 sprigs flat leaf parsley
5 sprigs mint
1 spring onion
Heat over and cook bulgur
Preheat oven to 200ºC. Fill kettle and bring to the boil. Place the bulgur in a bowl and pour over half a cup of the boiled water. Leave to soak or absorb for 15 minutes then stir a drizzle of olive oil and the tomato paste into the bulgur.
Cut the chicken thighs in half, crossways. Mix the yogurt, harissa, a drizzle of olive oil, salt and pepper in a bowl. Add the chicken and thoroughly coat. Cover and set aside in fridge.
Score a shallow cross in the base of each tomato, then transfer to a heatproof bowl and cover with boiling water. Leave for 1 minute, then plunge into cold water and peel the skin away from the cross. Cut the tomatoes in half and scoop out the seeds with a teaspoon. Finely chop.
Finely chop the pickled cucumber or gherkins, parsley leaves, mint leaves and spring onions. Add all the chopped ingredients to the cooked bulgur and mix well. Finally, add the pickled cucumber or gherkin juice, pepper, juice of the lemon. Set aside.
Place chicken on a lined bake tray on the middle rack for 10 minutes. Remove and set aside. Divide the bulger onto plates. Top with chicken.
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