Lamb Kabobs With Bulgur Pilaf |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This delicious-sounding recipe is from TOH magazine. The marinade sounds like a garlic-lover's delight! Time doesn't include marinating (several hours or overnight), so be sure to allow for that-start it the night before or in the morning. Ingredients:
30 garlic cloves, crushed (about 1 1/2 to 2 heads of garlic) |
1/2 cup balsamic vinegar |
3/4 cup chopped fresh mint or 1/4 cup dried mint |
1/4 cup olive oil |
2 lbs 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 |
Directions:
1. In a large, resealable plastic bag, combine garlic, vinegar, mint, and oil. Add lamb, seal bag, and turn to coat. Refrigerate for several hours or overnight, turning occasionally.
2. If using a charcoal grill, prepare coals for a medium fire.
3. To prepare pilaf, melt butter in a large skillet. 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 heat and let stand for 5 minutes. Fluff with a fork.
4. Meanwhile, drain lamb and discard marinade. Thread onto six metal or soaked bamboo skewers.
5. Grill kabobs on a covered grill, over medium heat, for 8-10 minutes or until meat has reached desired doneness, turning frequently.
6. Serve kabobs with pilaf.
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