Placed and processed with chicken, onion, kosher salt, cardamom and Grill Mates® Montreal Chicken Seasoning plus a teaspoon of McCormick Culinary® Black Pepper, this original bulgur mix makes for a kibble kebab recipe you'll want to remake again and again. Hand-form the mix around your selected skewers and cook until lightly browned, adding a custom butternut squash chutney as a garnish of mustard seed-induced goodness.
Ingredients
Servings
Kibbe Kebabs | Serves 4
1/2 pound Ground chicken, preferably leg meat
1/2 cup Bulgar, soaked in warm water for 30 minutes
Drain bulgur well. Place bulgur with onion, Montreal Chicken Seasoning, Black Pepper (½ teaspoon), kosher salt (½ teaspoon) and cardamom in food processor and pulse, scraping down the side of bowl periodically until the onion disappears into the bulgur mix.
Add chicken and oil to processor until well-combined for about 1 minute. Add parsley and pulse to combine. Place mixture in a covered container and chill thoroughly overnight. Divide mixture into 8 portions.
Drain skewers and moisten hands. Form mixture evenly around the top half of each skewer. Preheat grill to medium. Cook skewers until firm and lightly browned (6-8 minutes).
For the Butternut Squash Chutney:
In a small dry skillet over medium-high heat toast Mustard Seeds until they darken slightly (3-4 minutes). Set aside to cool.
In a large bowl, mix kosher salt (2 teaspoon) and Black Pepper (1 teaspoon) into flour until well incorporated. Toss squash in flour mixture until well coated.
Meanwhile, bring vinegar, water and brown sugar to a boil to dissolve sugar. Set aside.
In a medium skillet heat grapeseed oil over medium-high heat until hot (about 375-400˚F). Place squash in a sieve and shake away excess flour and discard. Fry squash in two batches until they start to soften (4-5 minutes). Remove from oil and drain on paper towels.
Place squash in a medium bowl. Pour over vinegar mixture and add McCormick Culinary Mustard Seed (2 tablespoon) and mint.
Stir to combine and allow squash to absorb and cool for 15-20 minutes. Drain. Add additional salt to taste, if necessary.
For Assembly:
Serve skewers warm, garnished with squash chutney.
