One of my husband’s favorite foods is shish-ka-bobs. Unfortunately, it’s something I despise making. It’s good, it’s just WAY too much work. We’ve recently decided to re-create it into shish-ka-bowls and we all end up happy! You get the same great tastes with a LOT less work!
We decided to pair our grilled yumminess with some bulgur. We both love this stuff, it’s almost like a larger grain couscous. So delicious!
Shish-ka-bowls with Bulgur
Vegetables of your choice: we used quartered mushrooms, onions, garlic and tomatoes
Protein of your choice: we used shrimp
2 tbsp soy sauce
1 tsp honey
1 tbsp brown sugar
Seasonings to taste: garlic powder, onion powder, cajun seasoning
1 cup bulgur
1 1/3 cup low-sodium chicken broth
1/2 tsp lemon zest
Rinse shrimp and allow to dry a little. Prepare a marinade for them by combining the juice of one lime with soy sauce, honey, brown sugar and seasonings to taste. Toss the shrimp mixture in this, cover and refrigerate a few hours.
Wash your vegetables well, place in a large bowl together. Spoon some pesto over them and toss, adding more pesto until all veggies are well coated. Cover and refrigerate.
To grill, simply place into two grilling baskets (you COULD do one but the protein and the veggies sometimes require different cooking times). Grill until done to your liking. Empty into a clean bowl to serve alongside bulgur.
To cook bulgur: Bring chicken broth and lemon zest to a boil, lightly salt. Stir in the bulgur, cover and remove from heat. Allow to sit, covered for thirty minutes. Fluff and serve.