Moroccan-Style Beef Kabobs with Spiced Bulgur

1	Pound boneless beef top sirloin steak
Marinade
¼	Cup molasses
3	Tablespoons orange juice
2	Cloves garlic, minced
¼	Teaspoon ground cumin
Spiced Bulgur
½	Cup uncooked bulgur
½	Cup water
1/3	Cup golden raisins (about one small box)
¼	Cup orange juice
½	Teaspoon pumpkin pie spice
½	Teaspoon ground cumin
1	Clove garlic, minced
¼	Teaspoon salt
2	Tablespoons chopped fresh parsley

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.
Prepare Spiced Bulgur. Combine bulgur, water, raisins, orange juice, pumpkin pie spice, cumin, garlic, and salt in small saucepan; bring to 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
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.
Place kabobs on grid over medium, ash covered coals. Grill, uncovered, 6 to 8 minutes for medium rare to medium doneness, turning occasionally.

Makes 4 servings.

Recipe provided by The Beef Checkoff

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Moroccan-Style Beef Kabobs with Spiced Bulgur

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