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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
  • Total Time
    Prep: 15 min. + marinating Cook: 35 min.
  • Makes
    6 servings


  • 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


  • 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.
Editor's Note
This recipe was tested with Barilla brand mini fusilli pasta.
Nutrition Facts
1 each: 626 calories, 31g fat (14g saturated fat), 132mg cholesterol, 644mg sodium, 52g carbohydrate (4g sugars, 10g fiber), 38g protein.

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