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. ---------------------------------------------------------------------------
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Ingredients
