This delightful recipe holds a special place in Ruth Hartunian Alumbaugh’s heart as it showcases her Armenian heritage. The combination of tender, slightly sweet lamb and savory bulgur pilaf creates a perfect balance of flavors. Let’s explore this traditional family recipe:

Lamb Kabobs with Bulgur Pilaf is a delightful and satisfying dish that combines succulent pieces of tender lamb with a flavorful bulgur pilaf. It’s a popular Middle Eastern-inspired recipe that brings together the richness of grilled meat and the nuttiness of bulgur wheat, creating a harmonious and delicious balance of flavors.

The dish starts with marinating bite-sized pieces of lamb in a mixture of aromatic herbs, spices, and citrus juices. The lamb is then threaded onto skewers and grilled to perfection, resulting in juicy and tender kebabs with a smoky, charred exterior.

Meanwhile, the bulgur pilaf acts as the perfect accompaniment to the lamb, providing a hearty and wholesome base. Bulgur, a form of cracked wheat, is cooked with aromatic vegetables such as onions, garlic, and bell peppers, creating a fragrant and flavorful base. The addition of herbs and spices adds depth to the pilaf, while the texture of the bulgur offers a pleasant chewiness.

The combination of the succulent lamb kabobs and the aromatic bulgur pilaf creates a satisfying and well-rounded meal. The dish is often garnished with fresh herbs, such as parsley or mint, and served with a side of tangy yogurt sauce or a refreshing cucumber and tomato salad, further enhancing the overall taste experience.

Lamb Kabobs with Bulgur Pilaf is not only a delicious dish but also a fantastic choice for gatherings and outdoor barbecues. Its vibrant flavors and enticing presentation make it a crowd-pleaser that will impress your family and friends.

PREP: 15 MIN. + MARINATING

COOK: 35 MIN.

MAKES: 6 SERVINGS

INGREDIENTS

For the Lamb:

• 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

For the Bulgur Pilaf:

• ½ cup butter, cubed
• 1 large onion, chopped
• 1 cup uncooked mini spiral pasta
• 2 cups bulgur
• 3 cups beef broth

INSTRUCTIONS

1. In a large resealable plastic bag, combine the crushed garlic, balsamic vinegar, mint, and olive oil. Add the lamb cubes to the bag, seal it, and turn to coat the lamb thoroughly. Refrigerate the bag for several hours or overnight to allow the flavors to marinate.
2. For the bulgur pilaf, melt the cubed butter in a large skillet. Add the chopped onion and pasta, sautéing them until the pasta is lightly browned. Stir in the bulgur, ensuring it is well coated. Add the beef broth to the skillet, bring it 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 the skillet from heat and let it stand for 5 minutes. Fluff the pilaf with a fork before serving.
3. Drain and discard the marinade from the lamb. Thread the marinated lamb onto six metal or soaked wooden skewers.
4. Grill the lamb kabobs, covered, over medium heat for 8-10 minutes, turning them frequently until the meat reaches your desired level of doneness.
5. Serve the grilled lamb kabobs alongside the flavorful bulgur pilaf.

ADDITIONAL INFORMATION:

• This recipe yields approximately 6 servings.
• Marinating the lamb in a mixture of garlic, balsamic vinegar, mint, and olive oil enhances its tenderness and imparts a delicious flavor.
• The bulgur pilaf complements the lamb perfectly with its savory taste and fluffy texture.
• This recipe reflects Ruth Hartunian Alumbaugh’s Armenian heritage, celebrating the culinary traditions of her family.
• The mini spiral pasta used in the pilaf was tested with Barilla brand, but you can use any similar type of pasta.

Enjoy the delightful flavors of this Armenian-inspired dish, embracing the heritage and tradition it represents!