Lamb Kabobs with Bulgur Pilaf

Time

Prep 15 min · Cook 35 min · 50 min total

Difficulty

medium

1. 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. 2

   If using a charcoal grill, prepare coals for a medium fire. 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.

3. 3

   Meanwhile, drain lamb and discard marinade. Thread onto six metal or soaked bamboo skewers.

4. 4

   Grill kabobs on a covered grill, over medium heat, for 8-10 minutes or until meat has reached desired doneness, turning frequently. Serve kabobs with pilaf.

   10 min

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.

Swaps

apple cider vinegar: Balsamic vinegar is alcohol-derived, so this recipe uses apple cider vinegar.