Côtelettes de porc grillées à la turque

Barbecue

Familiale

Concours estival

avec taboulé de légumes grillés et sauce au citron et au feta

10 min

Difficulté: 2/3

Turque

Les côtelettes de porc sont encore plus succulentes lorsqu’elles sont grillées! Le mélange d’épices turc aromatique, le porc et le taboulé coloré aux légumes grillés s’agencent parfaitement! Garni d’une sauce crémeuse au citron et au feta, c’est le plat estival par excellence!

Allergens

Sulfites

Soya

Moutarde

Blé

Lait

Sulfites

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Poisson

Utensils

Cuillères à mesurer

Zesteur

Grand bol

Petit bol

Casserole moyenne

Verre doseur

Bol à mélanger, moyen

Tags

Familiale

Concours estival

Ingrédients

Côtelettes de porc, désossées

340 g

Boulgour

0.5 cup

Poivron

1 unit(s)

Persil

7 g

Oignon rouge

1 unit(s)

Concentré de bouillon de poulet

1 unit(s)

Citron

1 unit(s)

Feta, émietté

0.25 cup

Épices turques

1 tbsp

Mayonnaise

2 tbsp

Courgette

1 unit(s)

Olives mélangées

30 g

Sel

0.625 tsp

Huile

2.5 tbsp

Poivre

0.125 tsp

Beurre

1 tbsp

Preparation

Add broth concentrate, 2/3 cup (1 cup) water and 1/2 tsp (1 tsp) salt to a medium pot.
Cover and bring to a boil over high heat. Once boiling, add bulgur. Stir to combine, then cover and remove the pot from heat.
Let stand until bulgur is tender and liquid is absorbed, 15-16 min.
Stir in 1 tbsp (2 tbsp) butter, then fluff with a fork.

Drain, then roughly chop olives.
Roughly chop parsley.
Zest, then juice lemon.
Add lemon zest, mayo, half the feta and 1/2 tbsp (1 tbsp) lemon juice to a small bowl, then stir to combine. Set aside.

Halve zucchini lengthwise.
Halve pepper, then core.
Peel, then quarter onion, leaving the root in tact.
Add veggies, 1 tbsp (2 tbsp) oil and half the Turkish Spice Blend to a medium bowl. Season with salt and pepper, then toss to combine.
Set aside.
Pat pork dry with paper towels. Season both sides with salt, pepper and remaining Turkish Spice Blend. Rub with 1/2 tbsp (1 tbsp) oil.

Add veggies to one side of the grill. Close lid and grill, flipping once, until veggies are tender-crisp, 9-12 min.
Meanwhile, add pork to the other side of the grill. Cook, flipping halfway through, until pork is cooked through, 8-10 min.**
Transfer pork to a plate, then cover to keep warm.
Transfer veggies back to the medium bowl.

Remove root and outer layer from onion quarters, then cut onion, zucchini and pepper into 1/2-inch pieces.
Add bulgur, zucchini, onions, peppers, remaining lemon juice, olives, remaining feta, parsley and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, to taste, then toss to combine.