You are here: Home » Recipes » Chicken Kebabs Tunis Chicken Kebabs Tunis Yield 4-6 servings PrintEmail Ingredients Kebabs1 1/2 pounds ground chicken1/2 cup bulgur2 tablespoons finely chopped pistachio nuts2 tablespoons minced green onion2 tablespoons orange juice1/2 teaspoon salt1 teaspoon finely minced ginger root -- Fruit and Roots1 cup bite size peeled carrot pieces1 cup bite size peeled parsnip pieces1 cup bite size peeled golden beet pieces1 large winter pear, cut into bite size pieces2 tablespoons olive oil1/2 teaspoon ground cinnamon teaspoon ground cumin -- Chutney1 tablespoon butter1 tablespoon brown sugar1 tablespoon honey1 large apple, peeled, cored and chopped1/2 teaspoon curry powder1/4 teaspoon crushed red pepper1 teaspoon mustard seeds1/2 cup dried fruit bits3/4 cup orange juice1/4 cup finely chopped red bell pepper2 tablespoons lemon juice2 tablespoons snipped mint2 tablespoons snipped parsley -- garnish watercress Instructions 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.