Moroccan-Style Beef Kabobs with Spiced Bulgar

When I set out to make a recipe, it never fails that the store is always missing certain ingredients and this one is no exception. So what does one do when you can’t find the exact ingredients?? You simply  find a close replacement. And then what does one do when there’s stormy weather and all?  You cook it normal I reckon.  Sorry but I had to substitute grilling in pan vs. grilling outside and a use couscous instead of bulgar.  AND, since I grilled inside, I could not fit my kabob sticks on the pan.  Darn weather!

I’m leaving the original recipe intact and  putting what I used out beside that ingredient.  You can see what the REAL finished dish should look like at the Texas Beef Council.

By the way, it was surprisingly good. I was worried I wouldn’t like this type of dish but the flavors were wonderful and blended so well!


* 1 lb. boneless beef top sirloin steak or beef tenderloin steaks, cut 1 inch thick


* 1/4 cup molasses
* 3 Tbsp. orange juice
* 2 cloves garlic, minced
* 1/4 tsp. ground cumin

Spiced Bulgur:

* 1/2 cup uncooked quick-cooking bulgur  ( I used Couscous)
* 1/2 cup water
* 1/3 cup golden raisins
* 1/4 cup orange juice
* 1/2 tsp. pumpkin pie spice
* 1/2 tsp. ground cumin
* 1 clove garlic, minced
* 1/4 tsp. salt
* 2 Tbsp. chopped fresh parsley


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.

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.

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.

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 (145 degrees) to medium (160 degrees) doneness, turning occasionally.

Beef Kabobs and Spiced Bulgar

“This post was written for the Texas Beef Council as part of their Grilling Experience.”

Join The Discussion




  1. 1

    Oh this looks SO yum! We are always looking for alternative grains in our house due to allergies. Thanks for this!

  2. 2

    That looks really, really good! I find it difficult to have good variation in beef dishes, but this looks delish and like something I’d really like to try! I’m no domestic goddess, but I think even I can make it!

  3. 3

    I made them as well. used all the proper ingredients, but still had little luck with the recipe as written. you can see my failure here.

  4. 4

    I wonder how quinoa would do as a replacement for bulgar? It’s a grain like bulgar where couscous is more of a pasta – that & I usually have some white quinoa on hand, and rarely have bulgar!

    Sounds soooooooo good though! Thanks for sharing.

  5. 5

    This looks yummy! I think Jennifer’s idea of using quinoa would be great too – that is what I was thinking myself.

  6. 6

    Kevin says

    I have never tried marinating with molasses. Should you wipe the marinade off before grilling?

    Looks great!

  7. 8

    Kevin says

    Thank you for the follow up!

  8. 9

    kamaile says

    Wow…this looks fantastic.

  9. 10

    Debbie says

    These sound so yummy! I like to try different marinades for beef, and think the molasses would set this off just right! What a great idea for Father’s Day!!!

  10. 11

    looks ace, my mouth is watering