Ingredients Jump to Instructions ↓

  1. 30 garlic cloves, crushed (1-1/2 to 2 bulbs)

  2. 1/2 cup balsamic vinegar

  3. 3/4 cup chopped fresh mint or 1/4 cup dried mint

  4. 1/4 cup olive oil

  5. 2 pounds lean boneless lamb, cut into 1-1/2-inch cubes PILAF:

  6. 1/2 cup butter, cubed

  7. 1 large onion, chopped

  8. 1 cup uncooked mini spiral pasta

  9. 2 cups bulgur

  10. 3 cups beef broth

Instructions Jump to Ingredients ↑

  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. 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.


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