Lebanese Beef and Tabbouleh Salad Recipe – Lebanese Special
Bulgur, vegetables, and fresh herbs combine to make the tasty tabbouleh recipe that acts as the base for this Lebanese recipe. Top with spice-rubbed Lebanese beef and dig in for a well-balanced Middle Eastern meal.
- Prep Time25 min
- Cook Time1 hr 27 min
- Total Time1 hr 52 min
Kafta Kabob Ingredients:
- 2 cup boiling water
- 1 cup bulgur
- ¼ cup lemon juice
- 2 tablespoon olive oil
- ¼ teaspoon salt
- 1 cup seeded and chopped tomatoes (2 medium)
- 1 cup snipped fresh Italian (flat-leaf) parsley
- ½ cup chopped green onions (4)
- 1 1.5 pound beef flank steak
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon ground black pepper
- ¼ teaspoon ground cinnamon
- ? teaspoon ground nutmeg
- ? teaspoon ground allspice
How to Make Kafta Kabob
In a large bowl combine the boiling water and bulgur. Cover and let stand for 1 hour. Meanwhile, for dressing, in a small bowl whisk together lemon juice, oil, and salt; set aside.
For tabbouleh, drain bulgur; return to bowl. Stir in tomatoes, parsley, and green onions. Whisk dressing. Pour dressing over bulgur mixture; toss gently to coat.
Trim fat from meat. In a small bowl combine cumin, paprika, pepper, cinnamon, nutmeg, and allspice. Sprinkle spice mixture evenly over meat; rub in with your fingers.
For a charcoal or gas grill, place meat on the rack of a covered grill directly over medium heat. Grill for 17 to 21 minutes for medium (160°F), turning once halfway through grilling.
Transfer meat to a cutting board. Cover with foil; let stand for 10 minutes. Thinly slice meat across the grain. To serve, spoon tabbouleh onto a serving platter. Top with meat slices.
