Lamb Kabobs With Bulgur Pilaf

Total Time
50mins
Prep 15 mins
Cook 35 mins

This delicious-sounding recipe is from TOH magazine. The marinade sounds like a garlic-lover's delight! Time doesn't include marinating (several hours or overnight), so be sure to allow for that--start it the night before or in the morning.

Ingredients Nutrition

Directions

  1. In a large, resealable plastic bag, combine garlic, vinegar, mint, and oil. Add lamb, seal bag, and turn to coat. Refrigerate for several hours or overnight, turning occasionally.
  2. If using a charcoal grill, prepare coals for a medium fire.
  3. To prepare pilaf, melt butter in a large skillet. Add onion and pasta; saute until pasta is lightly browned. Add bulgur and stir to coat. Stir in broth. Bring to a boil; reduce heat, cover, and simmer for 25-30 minutes or until tender. Remove from heat and let stand for 5 minutes. Fluff with a fork.
  4. Meanwhile, drain lamb and discard marinade. Thread onto six metal or soaked bamboo skewers.
  5. Grill kabobs on a covered grill, over medium heat, for 8-10 minutes or until meat has reached desired doneness, turning frequently.
  6. Serve kabobs with pilaf.
Most Helpful

5 5

Very good, close to what we had growing up in Fresno, CA, with a large Armenian community.