Moroccan-Style Beef Kabobs with Spiced Bulgur (1 comment)
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- 1 lb. boneless beef top sirloin steak or beef tenderloin steaks, cut 1 inch thick
- 1/4 cup molasses
- 3 Tbsp. orange juice
- 2 cloves garlic, minced
- 1/4 tsp. 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 tsp. pumpkin pie spice
- 1/2 tsp. ground cumin
- 1 clove garlic, minced
- 1/4 tsp. salt
- 2 Tbsp. 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.
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.
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 (over medium heat on preheated gas grill, covered, 7 to 9 minutes) for medium rare (145 degrees) to medium (160 degrees) doneness, turning occasionally.
Serve kabobs with Spiced Bulgur.
Tips from Our Cook
If pumpkin pie spice is not available, 1/4 tsp. ground cinnamon, 1/8 tsp. ground ginger, 1/8 tsp. ground nutmeg and dash ground cloves may be substituted for 1/2 tsp. pumpkin pie spice. Combine seasonings in small bowl.
Nutrition information per serving, using top sirloin: 303 calories; 5 g fat (2 g saturated fat; 2 g monounsaturated fat); 49 mg cholesterol; 212 mg sodium; 34 g carbohydrate; 4.2 g fiber; 29 g protein; 8.6 mg niacin; 0.7 mg vitamin B6; 1.5 mcg vitamin B12; 3.3 mg iron; 32.9 mcg selenium; 5.3 mg zinc.