Teriyaki skewers with bulgur salad

Ingredients for 2 servings:

• 150 g bulgur
• salt and pepper
• 1 small onion(s)
• 1 garlic clove(s)
• 300 g minced beef or tartar
• 1 tsp mustard, medium hot
• 8 tbsp teriyaki sauce
• 1 small bell pepper(s), red
• 4 sprigs of coriander or parsley
• 2 tbsp lemon juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Pour 300 ml of lightly salted, boiling water over the bulgur and let it swell for 15-20 minutes. Transfer to a bowl and let it cool slightly. Finely dice the onion and garlic. Knead with the minced meat and mustard and season with salt and pepper. Shape into 6 rolls and thread lengthwise onto wooden skewers. Place the skewers in a baking dish and brush with half of the teriyaki sauce. Bake in a preheated oven at 200°C (top/bottom heat) for about 15-20 minutes, turning occasionally and brushing with the remaining teriyaki sauce. Finely dice the bell pepper, peeling if necessary. Roughly chop the cilantro or parsley. Mix the bulgur, paprika, cilantro, and lemon juice. Season 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, as coriander is not to everyone’s taste.