Lamb Kabobs with Bulgur Pilaf Recipe
- 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
- 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.
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.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.