Everson Market Recipes
https://eversonmarket.com/Recipes/Detail/6282/Moroccan_Style_Beef_Kabobs_with_Spiced_Bulgur
Moroccan Style Beef Kabobs with Spiced Bulgur
Yield: 4 servings
Preparation Time: 40 to 45 min; Marinating Time: 30 min to 2 hours
Ingredients
| 1 |
lb. |
boneless beef top sirloin steak OR beef tenderloin steak, cut 1-inch thick
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Marinade: |
| 1/4 |
cup |
molasses
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|
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| 3 |
Tablespoons |
orange juice
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| 2 |
cloves |
garlic, minced
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| 1/4 |
teaspoon |
ground cumin
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Spiced Bulgur: |
| 1/2 |
cup |
uncooked bulgur
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|
| 1/2 |
cup |
water
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|
| 1/3 |
cup |
golden raisins
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| 1/4 |
cup |
orange juice
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|
| 1/2 |
teaspoon |
pumpkin pie spice
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|
| 1/2 |
teaspoon |
ground cumin
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|
| 1 |
clove |
garlic, minced
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| 1/4 |
teaspoon |
salt
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| 2 |
Tablespoons |
chopped fresh parsley
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You'll Also Need: |
| 8 |
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6-inch bamboo skewers
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Directions:
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. 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, uncovered, 6 to 8 minutes for medium rare to medium doneness, turning occasionally.
5. Serve kabobs with Spiced Bulgur.
An excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and good sources of fiber.
Courtesy of www.KansasBeef.org and The National Cattlemen's Beef Association.
Please note that some ingredients and brands may not be available in every store.
Everson Market Recipes
https://eversonmarket.com/Recipes/Detail/6282/Moroccan_Style_Beef_Kabobs_with_Spiced_Bulgur