LAMB KABOBS WITH BULGUR PILAF
This is a great old family recipe that shows my Armenian heritage. The tender, slightly sweet lamb is complemented perfectly by the savory bulgur pilaf. -Ruth Hartunian Alumbaugh, Willimantic, Connecticut
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 626 calories, Fat 31g fat (14g saturated fat), Cholesterol 132mg cholesterol, Sodium 644mg sodium, Carbohydrate 52g carbohydrate (4g sugars, Fiber 10g fiber), Protein 38g protein.
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