Skewered Lamb Kabobs With Lime Sauce |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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If you like lamb, this lamb skewers with be perfectly as a side or appertizer. Lamb grilled to perfection and top with spice lime juice mixture. Ingredients:
16 10-in. metal or wooden skewers |
2 cups bulgur wheat |
2 lbs. ground lean lamb |
4 tsp. ground coriander |
4 cloves garlic, minced |
1 tsp. salt |
1 tsp. freshly ground black pepper |
1 cup fresh lime juice |
1/2 cup minced cilantro |
1/2 cup minced basil leaves |
8 pocket breads (5 to 6 in. wide), cut in half crosswise |
Directions:
1. If using wooden skewers, put them in a shallow pan with water to cover and soak at least 20 minutes.
2. Meanwhile, in a large bowl, mix bulgur and 1 qt. boiling water and let stand until bulgur is tender to the bite, about 15 minutes. Drain and squeeze excess moisture from bulgur.
3. Mix bulgur with lamb, coriander, garlic, salt, and pepper. Divide into 48 equal portions (each about 3 tbsp.) and shape each into a ball. Drain wooden skewers. On each skewer, thread 3 balls, squeezing each into a 2-in. oval that runs lengthwise on skewer.
4. Prepare a gas or charcoal grill for direct, high heat (you can hold your hand 1 to 2 in. above the cooking grate only 2 to 3 seconds; visit our Grilling Essential section for complete instructions). Place kabobs on well-oiled cooking grate; cover gas grill. Cook, turning once with 2 spatulas, until meat is well browned, 6 to 8 minutes total. Lift to a platter.
5. In a small bowl, combine lime juice, cilantro, and basil. Pull hot meat off skewers and put into pocket breads, spooning in a little lime sauce.
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