Turkish-Style Grilled Chicken Kebab with Charred Pepper & Walnut Sauce

Ingredients

• 8 oz ground chicken thigh, or mix of chicken and lamb
• 2 oz ground chicken breast
• 1 whole red bell pepper, for sauce and grilling
• 4 tbsp extra virgin olive oil, divided
• 1/4 medium red onion, minced finely
• 3 tbsp fresh parsley, chopped
• 1 tsp sumac, ground
• 1/2 tsp aleppo pepper, or red pepper flakes
• 1/2 tsp cumin, ground
• 2 whole garlic cloves, minced
• 1/4 cup walnuts, raw
• 1 tbsp pomegranate molasses
• 3/4 cup fine bulgur wheat, uncooked
• 1 1/2 cups vegetable broth, low-sodium
• 2 tbsp fresh mint, chopped
• 1 medium zucchini, sliced lengthwise
• 1/2 tsp sea salt, to taste
• 1/4 tsp black pepper, to taste
• 1/2 whole lemon, for juice and zest

Instructions

1. 1

   Prepare grill or grill pan to medium-high heat (about 400°F). Char the whole red bell pepper directly on grill, turning every 2-3 minutes until skin is blackened all over (about 10 minutes). Transfer to a bowl covered with plastic wrap to steam for 5 minutes.

2. 2

   While pepper chars, toast walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant. Set aside to cool.