Lamb Kabobs With Bulgur Pilaf Food

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LAMB KABOBS WITH BULGUR PILAF



Lamb Kabobs with Bulgur Pilaf image

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

30 garlic cloves, crushed (1-1/2 to 2 bulbs)
1/2 cup balsamic vinegar
3/4 cup chopped fresh mint or 1/4 cup dried mint
1/4 cup olive oil
2 pounds lean boneless lamb, cut into 1-1/2-inch cubes
PILAF:
1/2 cup butter, cubed
1 large onion, chopped
1 cup uncooked mini spiral pasta
2 cups bulgur
3 cups beef broth

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.

LAMB KABOBS WITH BULGUR PILAF



Lamb Kabobs With Bulgur Pilaf image

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.

Provided by Halcyon Eve

Categories     Lamb/Sheep

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

30 garlic cloves, crushed (about 1 1/2 to 2 heads of garlic)
1/2 cup balsamic vinegar
3/4 cup chopped of 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

Steps:

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

Nutrition Facts : Calories 564.8, Fat 28.7, SaturatedFat 12.4, Cholesterol 71.3, Sodium 626, Carbohydrate 58.9, Fiber 10.6, Sugar 5, Protein 20.4

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