Moroccan-Style Beef Kabobs with Spiced Bulgur Kabobs

Ingredients:

• 1 lb. boneless beef top sirloin steak or beef tenderloin steaks, cut 1 inch thick

Marinade:

• 1/4 cup molasses
• 3 Tbsp. orange juice
• 2 cloves garlic, minced
• 1/4 tsp. 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 tsp. pumpkin pie spice
• 1/2 tsp. ground cumin
• 1 clove garlic, minced
• 1/4 tsp. salt
• 2 Tbsp. chopped fresh parsley

Instructions

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.

Nutritional Information

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.