STREAMING NOW: The Layover

Lamb Kabobs With Bulgur Pilaf

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  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. If using a charcoal grill, prepare coals for a medium fire.
  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. Meanwhile, drain lamb and discard marinade. Thread onto six metal or soaked bamboo skewers.
  5. Grill kabobs on a covered grill, over medium heat, for 8-10 minutes or until meat has reached desired doneness, turning frequently.
  6. Serve kabobs with pilaf.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: