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.
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, 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.
Serve kabobs with Spiced Bulgur.
Nutrition information per serving: 303 Calories; 45 kcal Calories from fat; 5 g 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;