Spicy Honey-Glazed Adana Kebab with Walnut Bulgur Pilaf
This dish features intensely flavorful Adana kebabs, marinated in a blend of spices and grilled to perfection, then brushed with a sweet and spicy honey glaze. It's served alongside a hearty bulgur pilaf studded with toasted walnuts and herbs, offering a delightful contrast of textures and tastes.
Prep Time
120 min
Difficulty
Hard
Servings
4
Calories
650 kcal
Instructions
- 1
Finely dice the red bell pepper and yellow onion. Mince the garlic.
~10 min - 2
In a large bowl, combine the ground lamb and ground beef. Add the diced bell pepper, onion, minced garlic, Aleppo pepper flakes, pul biber, cumin, coriander, salt, and black pepper. Mix thoroughly with your hands until well incorporated. Cover and refrigerate for at least 1 hour to allow flavors to meld.
~10 min - 3
While the meat mixture chills, prepare the bulgur pilaf. Toast the walnuts in a dry saucepan over medium heat until fragrant, about 3-5 minutes. Set aside.
~5 min - 4
In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the bulgur and stir for 1-2 minutes until lightly toasted.
~3 min - 5
Pour in the vegetable broth, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the bulgur is tender and the liquid is absorbed. Let stand, covered, for 5 minutes.
~25 min - 6
While the bulgur cooks, prepare the honey glaze. In a small bowl, whisk together the honey, sriracha sauce, and the remaining 1 tablespoon of olive oil.
~2 min - 7
Soak wooden skewers in water for at least 30 minutes to prevent burning.
- 8
Preheat your grill to medium-high heat.
~10 min - 9
Divide the meat mixture into 4 equal portions. Wet your hands and shape each portion onto a skewer, pressing firmly to create long, flat kebabs. Ensure the meat is evenly distributed.
~15 min - 10
Grill the kebabs for about 4-5 minutes per side, or until cooked through and nicely charred. During the last 2 minutes of grilling, brush generously with the honey-sriracha glaze.
~10 min - 11
Fluff the cooked bulgur with a fork. Stir in the toasted walnuts, chopped fresh parsley, and chopped fresh mint. Season with salt and pepper to taste. Squeeze half a lemon over the pilaf and stir.
~5 min - 12
Melt the butter in a small saucepan over low heat. Drizzle over the bulgur pilaf just before serving.
~2 min - 13
Serve the spicy honey-glazed Adana kebabs immediately alongside the walnut bulgur pilaf. Garnish with extra parsley if desired.
Tips
- For an even spicier kick, add a pinch of cayenne pepper to the meat marinade. Adjust the sriracha in the glaze to your preference.
- Leftover kebabs can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the grill or in a pan.
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