Beef and pepper skewers with herbed bulgur

Ingredients

For 1 serving

• Beef rump steak150 g
• Bell peppers120 g
• Red onion50 g
• Bulgur55 g
• Parsley8 g
• Mint3 g
• Lemon juice10 ml
• Extra virgin olive oil12 g
• Dried oregano1 pinch
• Saltto taste
• Black pepperto taste

Contains: gluten,

In season: June – September

Method

1. If you use wooden skewers, soak them in water for 10 minutes so they don't burn. Cut the rump steak into cubes of about 3 cm and the deseeded peppers and red onion into similar pieces.
2. Thread the meat and vegetables alternately onto the skewers and season with the oregano, half the oil and a pinch of salt.
3. Bring twice the bulgur's weight of water to the boil in a small pan, salt it, add the bulgur, cover and cook over low heat for 10 minutes, until all the water is absorbed; turn off the heat and leave covered.
4. Meanwhile heat a griddle over high heat and grill the skewers for 8–10 minutes, turning often, until the meat is browned outside and pink inside and the vegetables are charred at the edges; season with pepper.
5. Fluff the bulgur with a fork and dress it with the chopped parsley and mint, the lemon juice and the remaining oil; serve with the skewers.