Lamb Kabobs With Bulgur Pilaf

Halcyon Eve's Note:

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.

• Total Time: 50 mins
• Prep Time: 15 mins
• Cook Time: 35 mins

Ingredients:

Servings: 6

Kabobs

• 30 garlic cloves , crushed (about 1 1/2 to 2 heads of garlic)
• ½ cup balsamic vinegar
• ¾ cup chopped fresh mint or ¼ cup dried mint
• ¼ cup olive oil
• 2 lbs lean boneless lamb , cut into 1 1/2 inch cubes

Pilaf

• ½ cup butter , cubed
• 1 large onion , chopped
• 1 cup uncooked mini spiral pasta
• 2 cups bulgur
• 3 cups beef broth

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.

Reviews

[jammc70]

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