Sirloin Beef Kabobs with Tomato Tabbouleh

Serves 4

Sirloin Beef Kabobs with Tomato Tabbouleh

Ingredients

• 1 quart water 
• ¾ cup medium-grind bulgur 

Rub

• l ½ teaspoons kosher salt
• 1 ½ teaspoons ground cumin
• ½ teaspoon Aleppo pepper or ¼ teaspoon ground cayenne plus ¼ teaspoon freshly ground black  pepper
• 2 pounds top sirloin about 1¼ inches thick, trimmed of excess fat, cut into 1¼ -inch cubes
• Extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 3 plum tomatoes, seeded and diced
•  ½  cup minced fresh Italian parsley leaves
• 2 scallions (white and green parts only), finely chopped
• ½ teaspoons kosher salt
• ¼ teaspoon freshly ground black pepper 

Method

1. If using bamboo skewers, soak in water for at least 30 minutes
2. In a medium saucepan over high heat, bring 1 quart of water to a boil. Stir in the bulgur and remove from the heat.  Let stand until the bulgur is tender, about 30 minutes. 
3. Combine the rub ingredients.  Place the meat cubes in a large bowl and add enough oil to coat the meat lightly.  Add the rub and turn to coat evenly.  Thread the meat onto skewers and allow to stand at room temperature for 15 to 30 minutes before grilling. 
4. Prepare the grill for direct cooking over high heat (450° to 550°F). 
5. In a large bowl whisk the lemon juice with 3 tablespoons oil.  Drain the softened bulgur in a fine-mesh strainer. Using your hands, squeeze the excess water from the bulgur.  Add the bulger, tomatoes, parsley, and scallions to the lemon-oil mixture and stir to combine. Season with the salt and pepper.
6. Grill the kabobs over direct high heat, with the lid closed until the meat is cooked to your desired doneness, 6 to 8 minutes for medium rare, turning occasionally.  Remove the kabobs from the grill and serve warm with the tabbouleh.