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Lamb Kabobs with Bulgur Pilaf Recipe

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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.

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Lamb Kabobs with Bulgur Pilaf Recipe

Prep: 15 min. + marinating Cook: 35 min.

Yield: 6 Servings

15 35 50

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 meat reaches desired doneness, turning frequently. Serve with pilaf. Yield: 6 servings.

Editor's Note: This recipe was tested with Barilla brand mini fusilli pasta.

Nutritional 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.

Originally published as Lamb Kabobs with Bulgur Pilaf in Taste of Home April/May 2009, p74

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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