Moroccan-Style Beef Kabobs with Spiced Bulgur
A few common ingredients combine to make flavorfully spiced beef kabobs complete with a whole grain side dish.
Cook Time: 45 Minutes
Servings: 4
Ingredients: 14
Ingredients
Marinade:
Spiced Bulgur:
Preparation
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Step 1
Cut beef Top Sirloin Steak Boneless 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.
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Step 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.
Cooking Tip: If pumpkin pie spice is not available, 1/4 teaspoon ground cinnamon, 1/8 teaspoon ground ginger, 1/8 teaspoon ground nutmeg and dash ground cloves maybe be substituted for 1/2 teaspoon pumpkin pie spice. Combine seasonings in small bowl.
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Step 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.
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Step 4
Place kabobs on grid over medium, ash-covered coals. Grill, covered, 5 to 7 minutes (over medium heat on preheated gas grill, 7 to 9 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
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Step 5
Serve kabobs with Spiced Bulgur.
Nutrition Information
303 Calories
2g SAT FAT
29g PROTEIN
3.3 mg IRON
5.3 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, using top sirloin: 303 Calories; 45 Calories from fat; 5g Total Fat (2 g Saturated Fat; 2 g Monounsaturated Fat;) 49 mg Cholesterol; 212 mg Sodium; 34 g Total Carbohydrate; 4.2 g Dietary Fiber; 29 g Protein; 3.3 mg Iron; 8.6 mg NE Niacin; 0.7 mg Vitamin B6; 1.5 mcg Vitamin B12; 5.3 mg Zinc; 32.9 mcg Selenium.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, and Iron.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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