• 6servings
  • 50minutes
  • 626calories

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B3, B12, C, D, P
MineralsZinc, Copper, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

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

  6. PILAF:

  7. 1/2 cup butter, cubed

  8. 1 large onion, chopped

  9. 1 cup uncooked mini spiral pasta

  10. 2 cups bulgur

  11. 3 cups beef broth

Instructions Jump to Ingredients ↑

  1. Lamb Kabobs with Bulgur Pilaf Recipe photo by Taste of Home 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.


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