Turkish Bulgur Pilaf & Adana Kebab

This Turkish Bulgur Pilaf and Adana Kebab makes for a delicious, balanced dinner that’s easy to put together any night of the week. The bulgur is hearty and packed with fiber, while the lamb kebabs are juicy, spiced, and full of flavor. Serve it with a creamy yogurt sauce and a bright red onion-parsley mix for a meal that feels both satisfying and fresh.

Why You’ll Love This Recipe

• It’s a complete dinner — grains, protein, veggies, and sauce all in one.
• Bulgur is high in fiber and cooks quickly, so it’s a great alternative to rice.
• The Adana kebabs cook beautifully in the air fryer, giving them that charred look without needing a grill.
• Every bite is packed with flavor — warm spices, creamy yogurt, and a touch of brightness from the onion-parsley mix.
• This is a meal that feels restaurant-worthy but easy enough for a weeknight dinner.

Ingredients You’ll Need

For the Bulgur Pilaf:
Bulgur, olive oil, butter, garlic, tomato paste, bell pepper, grated tomato, onion puree, chicken broth, salt, and paprika. Each ingredient builds layers of flavor — the garlic and tomato paste give depth, while the grated tomato and onion create that signature saucy base.

For the Adana Kebab:
Ground lamb, red bell pepper, garlic, paprika, Aleppo pepper (or chili flakes), salt, and black pepper. The spices keep it bold but balanced, and the red bell pepper gives the kebabs their signature color and tenderness.

For the Yogurt Sauce and Sides:
A creamy yogurt sauce made with yogurt, mayo, garlic, black pepper, and herbs like thyme, oregano, and mint. Add a red onion and parsley salad tossed with sumac and olive oil, plus pickled cabbage or lettuce for crunch, and roasted or pickled green chilies for a little heat.

How to Make It

This dish is all about layering flavors and textures. Once you start, everything flows naturally — while the bulgur simmers, the kebabs cook, and you can finish the sauce and salad on the side.

1. Build the base for the bulgur pilaf
This is the heart of the recipe — where all the magic happens.

• Heat olive oil and butter in a pot over medium heat until melted and glossy.
• Add minced garlic and tomato paste, and cook for a minute until the tomato paste darkens and turns fragrant.
• Toss in the chopped bell pepper, grated tomato, and onion puree, and cook until softened and the mixture thickens slightly.
• Stir in the bulgur and toast it for about a minute until it smells nutty.

Toasting the bulgur is key! It keeps the grains separate and gives the pilaf a warm, nutty depth that makes it taste so much richer.

Once toasted, pour in the chicken broth, season with salt and paprika, and bring to a simmer. Cover and cook for 20 to 25 minutes until the bulgur is tender. Then turn off the heat and let it rest, covered, for 10 minutes before fluffing with a fork. It should be soft, flavorful, and perfectly fluffy.

Where to find bulgur: You can find it in the rice or grain aisle of most grocery stores, but for the best selection, check your local Turkish or Middle Eastern market. Look for coarse grind (#3). Or grab it online: Buy bulgur here.

2. Shape and cook the Adana kebabs
While the bulgur cooks, move on to the kebabs — the star of the show.

• Combine the ground lamb, minced garlic, finely chopped red bell pepper, paprika, Aleppo pepper, salt, and black pepper in a bowl.
• Mix just until combined — don’t overwork the meat or it can turn dense.
• Transfer the mixture onto a nonstick baking tray (I like to lightly brush it with ghee) and flatten it into a thin rectangle, about half an inch thick.
• Use a spatula to divide the meat into long kebabs.
• Press lines halfway down each kebab using the edge of a spatula, the back of a butter knife, or even a chopstick to create that signature Adana pattern.

Air fry at 425°F for about 12 minutes, until cooked through and slightly charred on the edges.

Tip: If you prefer not to use lamb, substitute ground beef or a 50/50 mix of both for a milder flavor that’s still juicy and flavorful.

3. Whip up the yogurt sauce and salad
The yogurt sauce ties everything together. Mix yogurt, mayo, finely minced garlic, black pepper, and dried herbs like thyme, oregano, and mint until creamy and smooth.

For the red onion and parsley mix, toss thinly sliced onion with chopped parsley, sumac, salt, and olive oil until glossy and pink from the sumac.

4. Assemble and serve
Scoop the fluffy bulgur onto your plate, top it with the Adana kebabs, drizzle on that herby yogurt sauce, and finish with the onion-parsley salad. Add a handful of pickled cabbage or lettuce and a roasted or pickled green chili for that perfect bite.

Tips and Tricks

• Toast the bulgur for better flavor and texture.
• Press the lines halfway down the kebabs — it helps them cook evenly and gives them that authentic look.
• Don’t skip the yogurt sauce; it balances the spice and ties the meal together.
• Make ahead: both the bulgur and kebabs reheat beautifully for easy meal prep.
• Love spice? Add a pinch of cayenne or harissa to the kebab mix.

Storing and Reheating

Store leftovers in airtight containers in the fridge for up to 3 days. Reheat the bulgur with a splash of broth or water to bring back its fluffy texture. The kebabs can be quickly warmed in the air fryer to crisp them up again.

Moribyan Tip

If you’ve never cooked with bulgur before, this recipe will make you fall in love with it. It’s quick, forgiving, and full of fiber — and once you start using it, you’ll always keep a bag in your pantry. You can find it at grocery stores, Turkish or Mediterranean markets, or grab it online here: Buy bulgur here.

Craving More Rice & Meat? Try These Recipes Out!

• Halal Cart Chicken and Rice — A flavorful chicken shawarma-style dish served over seasoned rice.
• Peri Peri Style Chicken and Rice — One-pan spicy peri-peri chicken and rice with bold flavour.
• Rainbow Rice with Steak and Peppers — Bright bell peppers and steak mixed into rice for a colorful and hearty meal.
• Bulgogi Kimchi Fried Rice — Marinated beef bulgogi paired with spicy kimchi fried rice for a Korean inspired twist.
• Chicken Kabsa — A rich Saudi-style rice and chicken dish packed with warm spices and hearty grains.

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