MOROCCAN-STYLE BEEF KABOBS WITH SPICED BULGUR

Moroccan-Style Beef Kabobs with Spiced Bulgur --
Lean Cut
  • Total Recipe Time: 40 to 45 minutes
  • Makes 4 servings

INGREDIENTS

  1. 1 pound Top Sirloin Steak Boneless or Tenderloin Steaks, cut 1 inch thick
Marinade:
  1. 1/4 cup molasses
  2. 3 tablespoons orange juice
  3. 2 cloves garlic, minced
  4. 1/4 teaspoon ground cumin
Spiced Bulgur:
  1. 1/2 cup uncooked quick-cooking bulgur
  2. 1/2 cup water
  3. 1/3 cup golden raisins
  4. 1/4 cup orange juice
  5. 1/2 teaspoon pumpkin pie spice
  6. 1/2 teaspoon ground cumin
  7. 1 clove garlic, minced
  8. 1/4 teaspoon salt
  9. 2 tablespoons chopped fresh parsley

INSTRUCTIONS FOR MOROCCAN-STYLE BEEF KABOBS WITH SPICED BULGUR

  1. Cut beef steak into 1-1/4 inch pieces. Whisk marinade ingredients in large bowl until smooth. Add beef; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours.
  2. Meanwhile prepare Spiced Bulgur. Combine bulgur, water, raisins, orange juice, pumpkin pie spice, cumin, garlic and salt in small saucepan; bring to a boil. Reduce heat to low; cover and simmer 15 minutes or until bulgur is tender and water is absorbed. Fluff with fork; stir in parsley. Keep warm.
  3. Soak eight 6-inch bamboo skewers in water 10 minutes; drain. Remove beef from marinade; discard marinade. Thread beef pieces onto skewers, leaving small space between pieces.
  4. Place kabobs on grid over medium, ash-covered coals. Grill, covered, 5 to 7 minutes (over medium heat on preheated gas grill, 7 to 9 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
  5. Serve kabobs with Spiced Bulgur.
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