Teriyaki Skewers with Bulgur Salad
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 150 g bulur
- salt and pepper
- 1 small onion (s)
- 1 clove garlic
- 300 g round beef or tartare
- 1 teaspoon mustard, medium hot
- 8 tablespoon teriyaki sauce
- 1 small bell pepper (s), red
- 4 stems coriander or parsley
- 2 tablespoon lemon juice
Print Recipe
Pin Recipe Instructions
- Pour 300 ml of lightly salted, boiling water over the bulgur and let it soak for 15-20 minutes. Put in a bowl and let cool down a bit.
- Finely dice the onion and garlic. Knead with minced meat and mustard and season with salt and pepper. Shape into 6 rolls, stick lengthways on wooden skewers. Place the skewers in a baking dish and brush with half of the teriyaki sauce.
- Fry in a preheated oven at 200 ° C top / bottom heat for approx. 15 - 20 minutes. Turn it occasionally and brush with the rest of the sauce.
- Dice the pepper very finely, peel if necessary. Roughly chop the coriander or parsley. Mix the bulgur, bell pepper, coriander and lemon juice. Season to taste with salt and pepper. Serve the bulgur with the finished skewers.
- Tip: Since coriander has a slightly soapy taste, it is better to use parsley, because coriander is not everyone`s taste.
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