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Today, September 22, is the first day of fall, time to start thinking about hearty, soothing dishes for the colder months. This beef recipe, courtesy of the Cattlemen’s Beef Board and National Cattlemen’s Beef Association is a good and tasty way to encorporate grain into your diet without sacificing taste.
MOROCCAN-STYLE BEEF KABOBS WITH SPICED BULGUR
1 lb. boneless beef top sirloin steak or beef tenderloin steaks, cut 1 inch thick pieces
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
1. 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.
Makes 4 servings.
Cook’s 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.
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
(photo and recipe courtesy of the Cattlemen’s Beef Board and National Cattlemen’s Beef Association)
1324 days ago
[...] Moroccan Beef with Bulgur Try this dish for an exotic and hearty fall entree [...]
1325 days ago
[...] Moroccan Beef with Bulgur Try this dish for an exotic and hearty fall entree [...]
1325 days ago
[...] Moroccan Beef with Bulgur Try this dish for an exotic and hearty fall entree [...]
1325 days ago
[...] Moroccan Beef with BulgurTry this dish for an exotic and hearty fall entree [...]
1326 days ago
[...] Moroccan Beef with BulgurTry this dish for an exotic and hearty fall entree [...]
1327 days ago
[...] Moroccan Beef with BulgurTry this dish for an exotic and hearty fall entree [...]
1327 days ago
[...] Moroccan Beef with BulgurTry this dish for an exotic and hearty fall entree [...]
I love bulgar! This sounds delicious :-)
I love the blend of spices in this. My mouth is watering. I give it 5 stars!
1328 days ago
[...] Moroccan Beef with Bulgur Try this dish for an exotic and hearty fall entree [...]
Interesting Recipe. I love meat cooked with spices.
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