Dinner
Beef skewers with bulgur
Beef, red pepper and onion skewers with bulgur wheat
- Ready in 35 min
- 561 kcal
Suits: Balanced, Mediterranean
Per serving
- kcal
- 561
- Protein
- 49 g
- Carbs
- 61 g
- Fat
- 15 g
Ingredients
- 180 g lean beef
- 70 g bulgur wheat
- 140 g red pepper
- 60 g onion
- 6 ml olive oil
Method
- Cut the lean beef into 2–3 cm cubes and the red pepper and onion into chunks of about the same size. Soak wooden skewers in water for 10 minutes so they don't scorch.
- Rinse the bulgur wheat, put it in a saucepan with twice its volume of water and a pinch of salt and bring to the boil. Cover and simmer gently for 10–12 minutes until the water has been absorbed, then take off the hob and leave covered.
- Thread the beef, red pepper and onion alternately onto the skewers. Brush with the olive oil and season with salt and black pepper.
- Heat a griddle pan or large frying pan over a high heat. Cook the skewers for 8–10 minutes, turning every couple of minutes, until the beef is browned on all sides and the vegetables are tender and charred at the edges. The beef can stay slightly pink in the middle.
- Rest the skewers for 2 minutes. Fluff up the bulgur with a fork and serve the skewers on top, with the pan juices spooned over.
Possible allergens: recipes may contain gluten, milk, eggs, nuts, peanuts, soya, sesame, fish and other allergens. We don't check the labels of the specific products you buy, so we can't guarantee that a dish contains no allergens or hasn't been cross-contaminated. Always check the label, and speak to a doctor if you have an allergy. More about allergens