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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. —Ruth Hartunian Alumbaugh, Willimantic, Connecticut
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

2 of 2

Lamb Kabobs with Bulgur Pilaf (continued)

Directions (continued)

  • meat reaches desired doneness, turning frequently. Serve with pilaf.
  • Yield: 6 servings.
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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.