This Turkish Bulgur Pilaf and Adana Kebab comes together in about 30 minutes and is cooked all in one pot for a quick and easy weeknight dinner that your family will love! The beauty of this dish lies in its versatility, you can easily switch up the ingredients to suit your taste or use it as a “clean out the fridge” meal to get rid of those odds and ends sitting in the back of the pantry. Trust me; this dish is a total crowd-pleaser!
Ingredient Breakdown
- Bulgur
- Vegetable Broth or Water
- Onion
- Olive Oil
- Bell Pepper
- Salt and Black Pepper
- Cumin
- Tomato Paste
- Ground Beef or Lamb
- Paprika
- Fresh Parsley
- Garlic
How to Make Turkish Bulgur Pilaf and Adana Kebab
Step 1: Prepare the Pilaf
In a medium pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and bell pepper. Sauté for about 5 minutes, stirring occasionally, until the veggies are soft and the onion is translucent.
Stir in the 1 cup of bulgur, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of cumin. Cook for another minute, stirring frequently until everything is well-coated and fragrant.
Pour in 2 cups of vegetable broth or water and bring to a boil. Once boiling, reduce the heat, cover, and simmer for about 15 minutes or until the bulgur is tender. Stir in 1 tablespoon of tomato paste and 2 tablespoons of chopped parsley just before serving!
Step 2: Make the Adana Kebab
In a bowl, combine the 1 pound of ground beef or lamb, 2 minced garlic cloves, 1 tablespoon of paprika, and a pinch more salt and pepper. Get in there with your hands (that’s the best way!).
Form the meat mixture onto skewers, about 4-5 kebabs per pound. If you don’t have skewers, you can just form them into patties!
Grill the kebabs on medium-high heat for about 5-7 minutes per side, or until cooked through and slightly charred. The smokiness is just… divine!
Serve the kebabs with the bulgur pilaf on the side. You can even drizzle a little lemon juice or your favorite sauce over the top for an extra zing!
My Connection to This Recipe
Honestly, this Turkish Bulgur Pilaf and Adana Kebab is my go-to recipe when I want something comforting yet quick. I’m a real sucker for that easy one-pot presentation, who doesn’t love less cleanup? Plus, it’s always a hit with my family, even my picky eater! The best part is how versatile it is. You can toss in whatever veggies are lying around in your fridge, or even switch out the proteins! This dish truly embodies everything I love about cooking: it’s simple yet packs a punch of flavor and warms your heart.
If you loved this recipe, be sure to check out my Lebanese Shawarma, my Vegan Baba Ganoush, or my Manakish (Cheese and Za’atar)!
Why This Recipe Works
Quick & Easy
This Turkish Bulgur Pilaf and Adana Kebab comes together all in one pot, making it not only a quick weeknight meal but also super easy to prepare. It’ll have you in and out of the kitchen in no time, perfect for those busy evenings!
Customizable
You can switch out ingredients based on your pantry stash! If you don’t have bell peppers? Throw in some zucchinis instead. Substitute quinoa for bulgur if you’re gluten-free or swap the meat for a plant-based option. Seriously, anything goes here!
Meal Prep Friendly
Great news! This recipe is perfect for meal prep. Make a big batch of bulgur pilaf and kebabs on Sunday, and enjoy them throughout the week. It will keep well in the fridge for about 4-5 days, which is just fantastic!
Offers Comfort Food Vibes
This is comfort food at its best, loaded with tons of flavor and smells just amazing as it cooks up. You’ll find that the magnificent blend of spices, veggies, and hearty goodness will make your tastebuds dance.
Super Affordable
Using everyday ingredients means you won’t break the bank making this meal. Bulgur, ground meat, and some pantry staples can be gathered without fuss. It’s budget-friendly while still delivering on taste!
Serving & Storage
How to Serve This Turkish Bulgur Pilaf and Adana Kebab
Serve your bulgur pilaf and kebabs warm from the grill, and don’t forget to sprinkle them with fresh parsley or even a dollop of tzatziki for good measure. Pair this hearty dish with a side salad or some grilled veggies to maximize that Mediterranean vibe!
Storage
This dish will keep well in the fridge for about 4-5 days, and the kebabs can even be frozen for up to 3 months. Just make sure they’re well packaged!
Reheating Instructions
To reheat, pop the kebabs in the oven at 350°F for about 10-15 minutes or until heated through. The pilaf can be reheated in the microwave or on the stovetop with a splash of water to keep it moist.
So, there you have it! Turkish Bulgur Pilaf and Adana Kebab is a must-try, whether you’re hosting a dinner party, feeding your family, or simply trying to clean out the fridge. With tons of flavor and boundless versatility, it’s sure to become one of your favorite go-to recipes just like it is mine! Enjoy cooking and happy eating! Follow us on Pinterest for daily meal inspiration!
Turkish Bulgur Pilaf and Adana Kebab
Ingredients
Method
- In a medium pot, heat olive oil over medium heat and sauté the chopped onion and bell pepper for about 5 minutes, until softened.
- Stir in the bulgur, salt, black pepper, and cumin, cooking for another minute until fragrant.
- Pour in the hot vegetable broth or water, bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until bulgur is tender.
- Stir in the tomato paste and chopped parsley just before serving.
- In a bowl, combine ground beef or lamb, minced garlic, paprika, and additional salt and pepper.
- Mix by hand until combined and form the mixture onto skewers or into patties.
- Grill kebabs on medium-high heat for about 5-7 minutes per side, until cooked through and slightly charred.
- Serve kebabs with bulgur pilaf on the side.