Lamb Kabobs with Bulgur Pilaf |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This is a great old family recipe that shows my Armenian heritage, writes Ruth Hartunian Alumbaugh, Willimantic, Connecticut. The tender, slightly sweet lamb is complemented perfectly by the savory bulgur pilaf. Ingredients:
30 garlic cloves, crushed (1-1/2 to 2 bulbs) |
1/2 cup balsamic vinegar |
3/4 cup chopped fresh mint or 1/4 cup dried mint |
1/4 cup olive oil |
2 pounds lean boneless lamb, cut into 1-1/2-inch cubes |
pilaf: |
1/2 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 the garlic, vinegar, mint and oil; add lamb. Seal bag and turn to coat; refrigerate for several hours or overnight.
2. For pilaf, in a large skillet, melt butter. 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 the heat; let stand for 5 minutes. Fluff with a fork.
3. Drain and discard marinade. Thread onto six metal or soaked wooden skewers.
4. Grill kabobs, covered, over medium heat for 8-10 minutes or until meat reaches desired doneness, turning frequently. Serve with pilaf. Yield: 6 servings.
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