Moroccan-Style Beef Kabobs with Spiced Bulgur

• 45 min
• 4 SERVINGS
• 300 Cal
• 29 g Protein

Ingredients:

• 1 pound Top Sirloin Steak Boneless

• 1/4 cup molasses
• 3 tablespoons orange juice
• 2 cloves garlic, minced
• 1/4 teaspoon ground cumin

• 1/2 cup uncooked quick-cooking bulgur
• 1/2 cup water
• 1/3 cup golden raisins
• 1/4 cup orange juice
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon ground cumin
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 2 tablespoons chopped fresh parsley

Cooking:

1. Cut beef Top Sirloin Steak Boneless 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.
Cook's Tip: If pumpkin pie spice is not available, 1/4 teaspoon ground cinnamon, 1/8 teaspoon ground ginger, 1/8 teaspoon ground nutmeg and dash ground cloves maybe be substituted for 1/2 teaspoon pumpkin pie spice. Combine seasonings in small bowl.
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.