Ingredients
30 garlic cloves, crushed (1-1/2 to 2 bulbs)1/2 cup balsamic vinegar3/4 cup chopped fresh mint or 1/4 cup dried mint1/4 cup olive oil2 pounds lean boneless lamb, cut into 1-1/2-inch cubesPILAF:1/2 cup butter, cubed1 large onion, chopped1 cup uncooked mini spiral pasta2 cups bulgur3 cups beef broth
Preparation
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.
