Bulgur Salad with Turkey Skewers

Ingredients

• 600 g turkey meat
• 1 tbsp honey
• 2 Garlic cloves
• 5 tbsp olive oil
• 0.5 lemon (juice)
• 200 g bulgur
• 300 ml Vegetable broth
• juice of 1 lemon
• 200 g canned kidney beans
• 1 Red Onion
• 2 tbsp white balsamic vinegar
• 2 tbsp Rapeseed oil
• Salt
• ground pepper

Instructions

1. 1.

   Wash the meat, pat dry, cut into cubes and place in a bowl. Peel and finely chop the garlic; mix with 3 tbsp olive oil, honey, and some lemon juice, pour over the meat, season with salt and pepper, and marinate for 30 minutes.

2. 2.

   Heat the broth with lemon juice in a pot, stir in the bulgur, and let it soak for 30 minutes.

3. 3.

   Peel the onions, halve them, and dice finely. Drain the beans and mix with the onion cubes into the bulgur. Marinate the salad with vinegar, oil, and season well with salt and pepper; let it rest for about 30 minutes.

4. 4.

   Thread the turkey cubes onto wooden skewers and sear them in a pan with the remaining oil.

5. 5.

   Serve the skewers over the bean‑bulgur salad and optionally garnish with olives and caper berries.