Turkish Chicken Shish Taouk with Bulgur

Ingredients

• 1 kilogram chicken breast
• 2 tablespoons yogurt
• 8 cloves garlic
• half a tablespoon red pepper paste
• half a tablespoon tomato paste
• a little lemon zest
• juice of 1 lemon lemon juice
• 1 teaspoon salt
• 1 teaspoon coriander
• half a teaspoon cardamom
• quarter teaspoon white pepper
• half a teaspoon ginger
• 1 teaspoon paprika
• a little olive oil
• ghee
• 1 onion finely chopped onion
• finely chopped red pepper
• finely chopped green pepper
• 1 tomato finely chopped tomato
• a little butter
• salt
• black pepper
• cinnamon
• 2½ cups washed bulgur
• 1½ tablespoons tomato paste
• enough to cover water
• wooden skewers

Instructions

1. In the kitchen, use a knife to peel the gelatinous membrane from the surface of the chicken breasts, then cut the breasts into large pieces: divide each breast into about three pieces, then into large cubes to retain their juiciness.
2. In a blender, combine the yogurt with the garlic, tomato paste, red pepper paste, lemon zest, lemon juice, salt, coriander, cardamom, white pepper, ginger, paprika, and a little olive oil.
3. In the blender, blend the marinade ingredients until thick and smooth.
4. In a marinating bowl, rub the chicken pieces thoroughly with the marinade until fully coated.
5. Thread the chicken pieces lengthwise onto wooden skewers, grouping the larger pieces together and the smaller pieces together so they cook evenly.
6. In the refrigerator, cover the chicken skewers with plastic wrap and keep them chilled until cooking time.
7. In a pot, add a little olive oil and a little butter.
8. In the pot, add the finely chopped onion, season with salt and black pepper, then sauté briefly.
9. In the pot, add the finely chopped red pepper and finely chopped green pepper, and sauté with the onion.
10. In the pot, add the cinnamon to the vegetables and toast briefly to release its flavor.
11. In the pot, add the washed bulgur and stir with the vegetables so it absorbs the flavors.
12. In the pot, add the finely chopped tomato, then add the tomato paste and toast briefly.
13. In the pot, add enough water to cover, then stir the bulgur.
14. Over high heat, leave the bulgur until it comes to a boil and rises to the surface.
15. In the pot, once most of the water has dried up and a little moisture remains, move the pot to a smaller burner or lower heat and leave it until the bulgur grains open up.
16. In a frying pan, heat the ghee over very high heat.
17. In the frying pan, add the shish skewers and cook without moving or covering them at first for about 3 minutes.
18. In the frying pan, turn the skewers to the other side and leave until cooked through and browned on the outside.
19. On a serving platter, spoon the bulgur first, then place the hot chicken shish taouk skewers on top.