Name: Levantine Top Sirloin Shish Kebabs with Bulgur and Charred Vegetables
Total time: 15 min
Cuisine: Middle Eastern
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

Dinner · Middle Eastern · 15 min

Levantine Top Sirloin Shish Kebabs with Bulgur and Charred Vegetables

Calories: 667
Protein: 64g
Carbs: 67g
Fat: 13g

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

Method

01In 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.
02Rinse the bulgur and simmer in 1.5 cups of water until tender, about 12 minutes. Fluff with a fork.
03Thread the beef onto skewers, alternating with red onion wedges and green bell pepper squares.
04Heat 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.
05In the same pan, quickly char the grape tomatoes until the skins blister and burst.
06Plate the fluffy bulgur, arranging the kebabs on top. Surround with the charred vegetables and fresh cucumber slices.
07Finish with a final dusting of sumac and Aleppo pepper for a vibrant, citrusy, and spicy kick.

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