Teriyaki skewers with bulgur salad

Name: Teriyaki skewers with bulgur salad
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 150 g Bulgur; 7-10 Tbsp salt, pepper; 1 small onion; 1 Garlic clove; 300 g Beefsteak mince (Tatar); 1 TEASPOON medium hot mustard; 7-8 TABLESPOONS Teriyaki sauce; 1 small red pepper; 4-5 Stem(s) Coriander; 2 TABLESPOONS Lemon juice; 6 long wooden skewers

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

Main dish,sweet,piquant,hearty,exotic,Meat & Poultry,Salads & Snacks,very easy,Meat,Vegetables,Beef,Biscuits

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 2

150 g Bulgur
7-10 Tbsp salt, pepper
1 small onion
1 Garlic clove
300 g Beefsteak mince (Tatar)
1 TEASPOON medium hot mustard
7-8 TABLESPOONS Teriyaki sauce
1 small red pepper
4-5 Stem(s) Coriander
2 TABLESPOONS Lemon juice
6 long wooden skewers

Directions

1
Pour 300 ml of lightly salted boiling water over the bulgur and let it swell for 15-20 minutes. Pour it into a bowl and let it cool down a little.
2
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Peel and finely dice onion and garlic. Knead with minced meat and mustard. Season with about 1/4 tsp salt and pepper. Form into 6 rolls and put them lengthwise on skewers.
3
Place skewers in a large casserole dish and spread with half of the teriyaki sauce. Bake in a hot oven for about 15 minutes. Turn over and spread with the rest of the sauce.
4
Clean, wash and finely dice the peppers. Wash the coriander, shake dry and chop coarsely. Mix bulgur, paprika, coriander and lemon juice. Season to taste with salt and pepper. Serve the bulgur with the skewers.