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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic clove	30	heads	crushed	-	-	-	-
balsamic vinegar	1/2	cup		112.2	21.7133	0.6248	0.0
mint	3/4	cup	chopped	30.096	5.7524	2.2504	0.4993
olive oil	1/4	cup		477.36	0.0	0.0	54.0
lamb	2		boneless cut lean	2422.224	0.0	153.1354	195.8645
butter	1/2	cup	cubed	684.0	31.428	21.372	57.6
onion	1		chopped	60.0	14.01	1.65	0.15
pasta	1	cup	uncooked	-	-	-	-
bulgur	2	cups		957.6	212.43599999999998	34.412	3.7239999999999998
beef broth	3	cups		50.4	0.28800000000000003	8.208	1.584

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.