Moroccan-Style Beef Kabobs with Spiced Bulgur




Ingredients

  • 1 pound boneless beef tenderloin steaks, cut 1-inch thick

Marinade

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

Spiced Bulgur

  • 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

Preparation 

  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, uncovered, 6 to 8 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) for medium rare (145ºF) to medium (160ºF) doneness, turning occasionally.
  5. Serve kabobs with Spiced Bulgur.

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