Lamb Kabobs with Bulgur Pilaf

Experience the flavors of Armenian cuisine with this delightful recipe for Lamb Kabobs with Bulgur Pilaf from Ruth Hartunian Alumbaugh of Willimantic, Connecticut. These tender and slightly sweet lamb kabobs are marinated in a mixture of garlic, balsamic vinegar, mint, and olive oil, imparting rich and aromatic flavors to the meat. They are then grilled to perfection and served alongside a savory bulgur pilaf, made with mini spiral pasta, bulgur, onions, and beef broth. This recipe is a beautiful representation of Armenian heritage and is sure to impress your family and friends.

INGREDIENTS:

• 30 garlic cloves, crushed (1½ to 2 bulbs)
• ½ cup balsamic vinegar
• ¾ cup chopped fresh mint or ¼ cup dried mint
• ¼ cup olive oil
• 2 pounds lean boneless lamb, cut into 1½-inch cubes
• PILAF:
• ½ cup butter, cubed
• 1 large onion, chopped
• 1 cup uncooked mini spiral pasta
• 2 cups bulgur
• 3 cups beef broth

PREPARATION:

1. In a large resealable plastic bag, combine the crushed garlic, balsamic vinegar, mint, and olive oil. Add the lamb cubes to the bag and seal it, turning to coat the meat with the marinade. Refrigerate for several hours or overnight.
2. For the pilaf, melt the butter in a large skillet. Add the chopped onion and pasta, sautéing until the pasta is lightly browned. Stir in the bulgur, ensuring that it is well-coated. Pour in the beef broth, bring the mixture to a boil, then reduce the heat. Cover the skillet and let the pilaf simmer for 25-30 minutes or until the bulgur is tender. Remove from heat and let it stand for 5 minutes. Fluff the pilaf with a fork.
3. Preheat your grill. Drain and discard the marinade from the lamb cubes. Thread the marinated lamb onto metal or soaked wooden skewers.
4. Grill the kabobs, covered, over medium heat for 8-10 minutes or until the meat reaches your desired level of doneness, turning them frequently. Serve the lamb kabobs alongside the bulgur pilaf.

YIELD: Makes 6 servings

PREP/COOK TIME: 50 minutes total (plus marinating time)

SPECIAL INSTRUCTIONS:

• Marinating the lamb overnight will allow the flavors to fully penetrate the meat, but marinating for several hours will also yield delicious results.
• You can adjust the amount of garlic and mint to suit your personal taste preferences.
• Soaking wooden skewers in water for at least 30 minutes before using them will prevent them from burning on the grill.
• If desired, garnish the dish with additional fresh mint leaves before serving.

TIPS:

• Serve the Lamb Kabobs with Bulgur Pilaf alongside a fresh salad or roasted vegetables for a complete and satisfying meal.
• If you prefer, the lamb kabobs can also be cooked on a stovetop grill pan or broiled in the oven.
• Bulgur can be found in most grocery stores, usually in the rice and grains section. If mini spiral pasta is not available, you can use another small pasta shape or even orzo as a substitute.

Immerse yourself in the rich flavors of Armenian cuisine with this wonderful recipe for Lamb Kabobs with Bulgur Pilaf. The tender and slightly sweet lamb cubes are marinated in a mixture of garlic, balsamic vinegar, mint, and olive oil, resulting in succulent and aromatic kabobs. Grilled to perfection, they are served alongside a flavorful and savory bulgur pilaf made with mini spiral pasta, bulgur, onions, and beef broth. The combination of the tender lamb and the satisfying pilaf creates a delicious and satisfying meal that beautifully showcases Armenian heritage. Enjoy this delightful dish with family and friends, and savor the flavors of this cherished family recipe.