dinner

Levantine Top Sirloin Shish Kebabs with Bulgur and Charred Vegetables

Name: Levantine Top Sirloin Shish Kebabs with Bulgur and Charred Vegetables
Ingredients: 251.9 g Beef, Australian, top sirloin cap-off steak, cut into 1.5-inch cubes; 56.9 g Bulgur, dry; 71.2 g Peppers, bell, green, cut into large squares; 106.7 g Tomatoes, grape, halved; 71.2 g Onions, red, cut into thick wedges; 3.6 g Aleppo pepper, ground; 3.6 g Sumac, ground; 7.1 g Garlic, minced; 71.2 g Cucumber, sliced

Nutrition

667

kcal

Calories

Protein

Carbs

Fat

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Ingredients(9)

Beef, Australian, top sirloin cap-off steak, cut into 1.5-inch cubes251.9 g

Bulgur, dry56.9 g

Peppers, bell, green, cut into large squares71.2 g

Tomatoes, grape, halved106.7 g

Onions, red, cut into thick wedges71.2 g

Aleppo pepper, ground3.6 g

Sumac, ground3.6 g

Garlic, minced7.1 g

Cucumber, sliced71.2 g

Instructions

In a bowl, toss the sirloin cubes with minced garlic, half the Aleppo pepper, and a generous dusting of sumac. Let marinate for 20 minutes at room temperature.

Rinse the bulgur and simmer in 1.5 cups of water until tender, about 12 minutes. Fluff with a fork.

Thread the beef onto skewers, alternating with red onion wedges and green bell pepper squares.

Heat a heavy cast-iron grill pan over high heat until smoking hot. Sear the kebabs for 3-4 minutes per side, until deeply charred and medium-rare inside.

In the same pan, quickly char the grape tomatoes until the skins blister and burst.

Plate the fluffy bulgur, arranging the kebabs on top. Surround with the charred vegetables and fresh cucumber slices.

Finish with a final dusting of sumac and Aleppo pepper for a vibrant, citrusy, and spicy kick.