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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

  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 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.

Makes 4 servings.

Recipe provided by The Beef Checkoff

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