Bob White Kabobs with Red Bulgur Pilaf

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Written by Jeff Davis Visit : Visit authors website

Prep Time: 1 hour - Cook Time: 1 hour

Ingredients

Turkish Seasoning Mix

2 tbsp Paprika

2 tbsp Sumac

1 tbsp Ground Cumin

1 tbsp Ground Coriander

1/2 tbsp Ground Oregano

1/2 tbsp Sesame Seeds

1/4 tsp Sea Salt

1/4 tsp Cayenne

1/4 tsp Ground Cinnamon

1/4 tsp Ground black pepper

Red Pepper Paste

4 Red Bell Peppers

2 Habenero Peppers

Olive Oil

2 tsp Kosher Salt

Ground black pepper

Red Bulgur Pilaf

1 cup(s) Red Bulgur

1.5 cup(s) Water

4 Sweet Red Peppers

1 Yellow Onion

3 Garlic Cloves

Roasted Red Pepper Paste

Parsley

Ground Sumac

Lemon Juice

Kosher Salt

Olive Oil

Quail Kabobs

4-6 Whole Quail

1 lbs Smoked Bacon Ends & Pieces

1 package Halloumi Cheese

1 package Medjool Dates

Turkish Seasoning Mix

Skewers

Instructions

Turkish Seasoning Mix

Step #2 - Measure out all the different spices in a bowl.

Step #3 - Put in a small jar and give it a good shake.

Red Pepper Paste

Step #5 - Wash the peppers, then place on a baking sheet.

Step #6 - Set the oven to HI broil and place the peppers in the oven. Keeping a close eye on them, turning them as they start to blacken up.

Step #7 - Take the peppers out of the oven once all sides have charred.

Step #8 - Place the peppers on a cutting board and remove the steams with a sharp knife.

Step #9 - Remove any seeds, then cut the peppers into large pieces.

Step #10 - Add peppers to a small sauce pan, filled with enough water to cover them. Sprinkle in a little salt. Bring to a boil, then reduce heat to a simmer. Cook for five to six minutes, until soft.

Step #11 - Allow to cool then add to a food processor.

Step #12 - Pulse a few times, then add salt and pepper.

Step #13 - Drizzle in a small amount of Olive oil. Then pulse on high setting a little more.

Step #14 - Pour the contents back into your small sauce pan.

Step #15 - Bring to a boil, then reduce to a simmer and cook off some of the moisture.

Step #16 - Remove from the stove, when you have a thick paste

Step #17 - Pour the red pepper paste into a small jar and place in the refrigerator until ready to use.

Red Bulgur Pilaf

Step #19 - Gather ingredients needed to make pilaf.

Step #20 - Wash and dice peppers, chop onions and garlic.

Step #21 - Add one tablespoon of olive oil to small sauce pan, then set heat to medium high.

Step #22 - Add diced onions. Season with Salt and Pepper. Cook for five minutes.

Step #23 - Add chopped sweet red peppers.

Step #24 - Cook for three minutes.

Step #25 - Add chopped garlic and cook for one minute

Step #26 - Add Roasted Red Pepper Paste

Step #27 - Add in ground sumac.

Step #28 - Stirring to combine.

Step #29 - Measure Red Bulgur.

Step #30 - Add to measuring cup and give it a good rinse.

Step #31 - Add bulgur to sauce pan.

Step #32 - Add in one and half cups of water.

Step #33 - Bring to a boil

Step #34 - Cover and cook for 12 minutes. After cooking remove form heat and leave covered for 10 minutes.

Kabobs

Step #36 - Run the skewers through each quail. I used two wooden skewers to keep the the quail from turning. Alternate between bacons ends, dates and Halloumi Cheese until your skewers are full.

Step #37 - Get the grill nice and hot.

Step #38 - Season the skewers generously with the Turkish seasoning mix.

Step #39 - Place on grill.

Step #40 - Turn quail when they start to brown on one side.

Step #41 - Continue to rotate until all sides are browned.

Step #42 - It should take about 10 to 15 minutes to cook through.

Step #43 - Let rest ten minutes.