Sumac Beef Skewers with Bulgur

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I found a small round steak on sale and bought it with no idea what I was going to do with it. So I popped it in the freezer. And then it came to me – Sumac.


In case you’ve never used sumac, it’s a tangy, almost lemony spice used in Middle Eastern cooking. It comes from the dried fruit of the sumac bush. Ground into a powder, it’s a great spice for meat, vegetables, even potatoes!

And Here’s How to Do it:

Freeze the beef and partially thaw it out. If it’s still a little frozen, it’s easier to slice.

Cut into thin slices and toss with the spices and olive oil.

Cover and refrigerate for 18 to 24 hours.

You can make the dipping sauce ahead, but be sure to bring it to room temperature before you use it. Mix all the ingredients in a bowl and cover.

Make the bulgur first.  Place the bulgur, broth, salt and oil in a sauce pan and bring to a boil. Cover and reduce heat to simmer. Cook for about 20 to 30 minutes, until the water is all absorbed and the bulgur is tender. It will resemble rice and be somewhat soft with just a little bite to it. Add the butter. Set aside and cook the beef.

Preheat the broiler or the grill. String the beef onto skewers (note: if using bamboo, soak first to prevent burning) and

cook for about 2 to 3 minutes, then turn and cook again. Be careful not to over cook.

Serve the beef on top of the bulgur with a little of the dipping sauce.

Sumac Beef Skewers with Bulgur

Beef skewers seasoned with tangy sumac and served over healthy and hearty bulgur

Course: Main Course
Keyword: beef, bulgur, middle eastern, sumac
Servings: 4 people
Author: HelenFern
Ingredients
Dipping Sauce
  • 3/4 cup plain Greek yogurt
  • 2 Tablespoons Sumac
  • 2 Tablespoons olive oil
  • 2 teaspoons tahini sauce
  • 2 Tablespoons water
  • 2 teaspoons minced, raw garlic (about 3 large cloves)
  • 1 teaspoon minced, fresh ginger
Bulgur
  • 1 cup bulgur
  • 2 cups chicken broth
  • 2 Tablespoons butter
Beef Skewers
  • 1 pound beef steak (I used a round roast)
  • 1/4 cup sumac
  • 2 Tablespoons lemon pepper
  • 2 Tablespoons hot paprika
  • 2 Tablespoons smoked paprika
  • 1-1/2 Tablespoon garlic salt
  • 1/4 cup olive oil
Instructions
Dipping Sauce
  1. You can make the dipping sauce ahead, but be sure to bring it to room temperature before you use it. Mix all the ingredients in a bowl and cover. 
Bulgur
  1. Place the bulgur, broth, salt and oil in a sauce pan and bring to a boil. Cover and reduce heat to simmer.

  2.  Cook for about 20 to 30 minutes, until the water is all absorbed and the bulgur is tender. It will resemble rice and be somewhat soft with just a little bite to it.
  3. Add the butter. Set aside and cook the beef.
The Beef
  1. Freeze the beef and partially thaw it out. If it's still a little frozen, it's easier to slice.

  2. Cut into thin slices and toss with the spices and olive oil. Cover and refrigerate for 18 to 24 hours.

  3. Preheat the broiler or the grill. String the beef onto skewers and cook for about 2 to 3 minutes, then turn and cook again. Be careful not to over cook.

  4. Serve the beef on top of the bulgur with a little of the dipping sauce.

© Copyright 2019 The Lazy Gastronome

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6 Responses to Sumac Beef Skewers with Bulgur

  1. Helen, these look so good! I love anything sumac! I think the marinade would be perfect for chicken, too. Saving this for later. Thanks for sharing!

  2. I’ve never had sumac before – sounds like something I would like! Thanks for sharing with us at The Blogger’s Pit Stop!

  3. This looks delicious Helen! Never tried Sumac but it looks amazing! Happy Fiesta Friday 🙂

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