Tabbouleh and Beef Kabobs

Tabbouleh Salad with Feta Cheese

• 1/2 cup bulgur wheat
• 3/4 cups boiling water
• 1/8 cup freshly squeezed lemon juice (2 lemons)
• 1/8 cup good olive oil
• Kosher salt
• 1/2 cup minced scallions, white and green parts (1 bunch) * I use shallots because i don't like scallions*
  
• 1/2 cup chopped fresh mint leaves (1 bunch)
• 1/2 cup chopped flat-leaf parsley (1 bunch)
• 1/2 cucumber,peeled, seeded, and medium-diced
• 1 cups cherry tomatoes, cut in half
• 1/2 teaspoon freshly ground black pepper
• 1/3 pound feta cheese (or to your liking)
• 2 pita breads, cut in half * i also like to use naan* (indian flat breads)
  

Directions

Place the bulgur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 3/4 tsp salt. Stir, then allow to stand at room temperature for half an hour until all the water is absorbed.

Add the scallions, mint, parsley, cucumber, tomatoes, 1teaspoons salt, and the pepper; mix well. Season to taste and serve, or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.

Stuff the tabbouleh and feta into the pita breads.

Spiced Beef Kabobs

1/4 cup soy sauce
3 tbsp canola Oil
2 tbsp lemon juice
2 tbsp brown sugar

6 garlic cloves smashed (i used a garlic crusher)
1 tsp crushed red pepper
1 lb boneless beef chuck or sirloin cut into 1" cubes

In a plastic bag add soy sauce, oil, lemon juice, brown sugar, garlic and red pepper. Add meat to bad and marinate 4 to 24 hours in refrigerator. Remove meat from bag and place on skewers discard marinade. grill for 10 to 14 minutes or to your likeness

Recipe courtesy of BHG