Lamb Kabobs With Bulgur Pilaf

Ingredients

Kabobs

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

Pilaf

• 1/2 cup butter, cubed
• 1 large onion, chopped
• 1 cup uncooked mini spiral pasta
• 2 cups bulgur
• 3 cups beef broth

Directions

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.

3. 3

   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.

4. 4

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

5. 5

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

6. 6

   Serve kabobs with pilaf.