Recipe for Moroccan-Style Beef Kabobs with Spiced Bulgur

Ingredients

• 1 pound boneless beef tenderloin steaks, cut 1-inch thick

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

Preparation

1. 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.
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.

Serves
Makes 4 servings

Notes, Tips & Suggestions

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.

Total Time:
40 to 45 minutes

Marinade Time:
30 minutes to 2 hours

SOURCE:
The Beef Checkoff

(Family Features) - The winter months bring plenty of entertaining at home, during a time when stretching your dollar from the grocery store to the table is more important than ever.

The good news is that beef is an easy and versatile solution. With a few carving steps, you not only save a lot, but still provide your family with delicious meals they love. One tenderloin roast can turn into three-four meal options such as kabobs, stir fry, steaks and a roast.

Dave Zino, executive chef with the National Cattlemen's Beef Association, offers tips to enjoy restaurant-quality beef at home:

• An entire tenderloin roast can be cut crosswise into steaks, with the best steaks coming from the center of the roast.
• It's easier to control doneness if steaks are at least 1-inch thick. Thinner steaks can go from medium rare to overdone in a very short time.
• Keep all steaks the same thickness for consistency when cooking.
• Cutting your own steaks can save at least $2 per pound, and even more when you compare it to the cost of eating out.
• Kabob cubes and stir fry strips can be cut from the tip of the tenderloin.
• The larger end of the tenderloin roast can be used for a small roast or steaks.

Visit BeefItsWhatsforDinner.com for beef recipes, the latest nutrition information and tips for shopping for and cooking with beef so you can start savoring, slicing and saving this season.

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