Chicken Kebabs Tunis

  • Yield: 4-6 servings


1 1/2pounds ground chicken
1/2cup bulgur
2tablespoons finely chopped pistachio nuts
2tablespoons minced green onion
2tablespoons orange juice
1/2teaspoon salt
1teaspoon finely minced ginger root
-- Fruit and Roots
1cup bite size peeled carrot pieces
1cup bite size peeled parsnip pieces
1cup bite size peeled golden beet pieces
1large winter pear, cut into bite size pieces
2tablespoons olive oil
1/2teaspoon ground cinnamon
teaspoon ground cumin
-- Chutney
1tablespoon butter
1tablespoon brown sugar
1tablespoon honey
1large apple, peeled, cored and chopped
1/2teaspoon curry powder
1/4teaspoon crushed red pepper
1teaspoon mustard seeds
1/2cup dried fruit bits
3/4cup orange juice
1/4cup finely chopped red bell pepper
2tablespoons lemon juice
2tablespoons snipped mint
2tablespoons snipped parsley
-- garnish watercress


In a medium bowl cover the bulgur with boiling water; let soak 10 minutes then drain. Press to squeeze out excess water. Place in a large bowl with the chicken, nuts, onion, 2 Tbsp orange juice, salt and ginger root. Mix well then form into 6- 1 1/2 x 6 inch logs on metal skewers. Broil the kebabs 8-10 minutes, turning once or till test done. Keep warm. In a gallon size sealable plastic bag place the carrots, parsnips, beets and pears. Add the olive oil and spices. Seal bag and toss to evenly coat. Spread evenly in a 15 x 10 x 1 inch baking pan. Bake at 425 degrees 30 minutes, stirring every 10 minutes or till tender. For the chutney melt the butter and brown sugar in a 12 inch skillet over medium high heat. Add the honey, apple,curry, crushed pepper and mustard seeds. Cook 1 minute. Stir in the dried fruit,orange juice, bell pepper and lemon juice. Bring to a boil and cook till the fruit is tender and the liquid is slightly thickened. Stir in the mint and parsley. Place the chutney in a bowl in the center of a platter. Surround the bowl with the roasted fruits and roots, then arrange the kebabs on top. Garnish platter with the watercress. Serves 4-6.