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Dinner recipe · from the recipe book

Garlic-Rosemary Beef Sirloin Skewers with Bulgur

Juicy charred sirloin and peppers glazed with garlic, rosemary and lemon, served over nutty parsley bulgur with roasted broccoli and a cool feta-yogurt sauce.

Garlic-Rosemary Beef Sirloin Skewers with Bulgur

Ingredients

  • 1¼ lb600 gTop sirloin steakcut into 1 1/4-inch cubes
  • 2 medium240 gRed bell peppercut into 1 1/4-inch pieces
  • 1 medium120 gGreen bell peppercut into 1 1/4-inch pieces
  • 1 medium110 gRed onioncut into 1 1/4-inch wedges
  • 4⅓ cups florets400 gBroccolicut into large florets
  • 3 tbsp40 gOlive oil
  • 4 cloves12 gGarlicminced
  • 1¾ tsp2 gDried rosemarycrumbled
  • 2 tsp2 gDried oregano
  • 1 lemon, juiced48 gLemon juice
  • ¾ tsp5 gSalt
  • ¾ tsp2 gBlack pepper
  • 1½ cups200 gBulgur, dry
  • 1⅔ cups400 gWater
  • ½ cup chopped30 gFresh parsleychopped
  • 7 oz200 gPlain Greek yogurt, nonfat
  • ⅓ cup crumbled50 gFeta cheesecrumbled

Steps

  1. If using wooden skewers, soak them in water (extra, not from the list) for 30 minutes.
  2. Make the marinade: whisk three quarters of the olive oil with the garlic, rosemary, oregano, half the lemon juice, 3 g of the salt and the black pepper.
  3. Toss the beef sirloin in two thirds of the marinade and let it sit 20 minutes. Toss the broccoli with the remaining third of the marinade.
  4. Meanwhile, bring the water to a boil in a pot, stir in the bulgur, cover, take off the heat and let stand 15 minutes until tender.
  5. Stir the yogurt sauce: mix the Greek yogurt, feta and a quarter of the remaining lemon juice (an eighth of the total) in a bowl.
  6. Preheat the grill to medium-high, about 450°F (232°C), and oil the grates lightly.
  7. Thread the beef, red bell pepper, green bell pepper and red onion alternately onto skewers, then brush the vegetables with the remaining quarter of the olive oil.
  8. Grill the broccoli in a grill basket or on foil for 8 to 10 minutes, turning, until charred at the edges.
  9. Grill the skewers 8 to 10 minutes, turning every 2 minutes, until the beef reaches 145°F (63°C); rest them 3 minutes.
  10. Fluff the bulgur with the parsley, the rest of the lemon juice and the remaining 2 g salt.
  11. Serve the skewers and broccoli over the bulgur with the feta-yogurt sauce on the side.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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