Spicy Turkish Lamb Skillet with Bulgur and Yogurt

Name: Spicy Turkish Lamb Skillet with Bulgur and Yogurt
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 2 servings
Ingredients: 250 g ground lamb; 100 g fine bulgur wheat; 200 ml water; 100 g Greek yogurt; 1 small onion, finely diced; 2 garlic cloves, minced; 1 small red chili, finely chopped; 1 tsp ground cumin; 1 tsp smoked paprika; 0.5 tsp ground cinnamon; 0.5 tsp dried oregano; 2 tbsp olive oil; Salt to taste; Fresh parsley, chopped (for garnish); Juice of half a lemon

This spicy Turkish-inspired lamb skillet combines tender, aromatic ground lamb with bulgur and cooling yogurt for a satisfying, high-protein meal ready in under 30 minutes.

Prep10 minCook18 minTotal28 minServes2Difficultyeasy

Method

How to make it

01
Place bulgur wheat in a heatproof bowl and pour 200 ml boiling water over it. Cover and set aside to soak while preparing the lamb, about 10 minutes.
02
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
03
Add minced garlic and chopped chili to the skillet and cook for 1 minute until fragrant.
04
Increase heat to medium-high, add ground lamb, breaking it up with a spoon. Cook until browned and no longer pink, about 6 minutes.
05
Stir in cumin, smoked paprika, cinnamon, dried oregano, and salt. Cook for another 2 minutes to toast the spices.
06
Fluff the soaked bulgur with a fork and mix it into the lamb mixture. Cook for 1-2 minutes to warm through and combine flavors.
07
Remove skillet from heat. Stir in lemon juice and adjust salt if needed.
08
Divide the bulgur and lamb mixture between plates. Spoon Greek yogurt on top or on the side. Garnish with chopped parsley before serving.

From the editor

Cooking tips

For a quicker soak, cover bulgur and microwave for 2 minutes before letting it rest to speed hydration.
If you prefer milder heat, omit the red chili or substitute with sweet paprika for color without spice.
Use fine bulgur for a soft texture that blends well with the lamb; coarse bulgur will need longer soaking and has a chewier bite.
Make extra bulgur ahead of time and store in the fridge to quickly assemble this dish on busy days.

Published June 10, 2026