Turkish Chicken Kebabs with Bulgur Pilaf

Instructions

1. 1

   Cut the chicken into 1.5-inch pieces and mix with the yogurt, 1 tbsp tomato paste, pepper flakes, cumin, garlic, lemon juice, and 1 tsp salt. Thread onto skewers.

2. 2

   For the pilaf, cook half the onion (diced) in the oil for 4 minutes, stir in the remaining tomato paste and the bulgur, then add the broth. Cover and simmer 12-15 minutes until absorbed; rest off heat 5 minutes.

3. 3

   Grill the skewers over medium-high heat, or broil 4 inches from the heat, 10-12 minutes, turning, until charred and 175°F.

4. 4

   Thinly slice the rest of the onion and toss with a pinch of salt and lemon juice.

5. 5

   Serve the kebabs over the bulgur with the quick onions on top.