"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. —Ruth Hartunian Alumbaugh, Willimantic, Connecticut
- 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
- 1/2 cup butter, cubed
- 1 large onion, chopped
- 1 cup uncooked mini spiral pasta
- 2 cups bulgur
- 3 cups beef broth
- 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.
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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