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Lamb Kabobs with Bulgur Pilaf

Lamb Kabobs with Bulgur Pilaf
"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.
6 ServingsPrep: 15 min. + marinating Cook: 35 min.

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

  • 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.
  • 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.
  • Drain and discard marinade. Thread onto six metal or soaked wooden
  • skewers.
  • Grill kabobs, covered, over medium heat for 8-10 minutes or until
© Taste of Home 2013

2 of 2

Lamb Kabobs with Bulgur Pilaf (continued)

Directions (continued)

  • meat reaches desired doneness, turning frequently. Serve with pilaf.
  • Yield: 6 servings.
Nutrition Facts: 1 kabob with 1 cup pilaf equals 626 calories, 31 g fat (14 g saturated fat), 132 mg cholesterol, 644 mg sodium, 52 g carbohydrate, 10 g fiber, 38 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013