Lamb Kabobs with Bulgur Pilaf
Juicy, tender, and brimming with Middle Eastern-inspired flavors, these Lamb Kabobs with Bulgur Pilaf are a culinary delight that combines smoky grilled lamb with a hearty, fragrant grain side. Marinated in a rich blend of creamy yogurt, garlic, and warm spices like paprika and cumin, the lamb becomes irresistibly succulent with a beautifully charred exterior. Paired with a fluffy bulgur pilaf infused with cinnamon, onion, and tomato paste, this dish offers a harmonious balance of savory and aromatic notes. Easy to prepare yet deeply flavorful, this recipe is perfect for a summer barbecue or an intimate dinner. Serve it with a sprinkle of fresh parsley and a squeeze of lemon for a vibrant finish that will impress family and guests alike.
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Recipe Information
Ingredients
- 500 g Lamb shoulder
- 120 ml Plain yogurt
- 3 pieces Garlic cloves
- 2 tsp Paprika
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 6 pieces Wooden skewers (soaked in water)
- 200 g Bulgur wheat
- 500 ml Chicken or vegetable stock
- 1 medium Onion
- 0.5 tsp Ground cinnamon
- 1 tbsp Tomato paste
- 2 tbsp Fresh parsley
- 1 pieces Lemon (for garnish)
Instructions
Cut the lamb shoulder into 2 cm cubes and transfer them into a large mixing bowl.
In the bowl, add yogurt, minced garlic, paprika, cumin, coriander, salt, black pepper, and 1 tablespoon of olive oil. Mix everything well to coat the lamb evenly with the marinade. Cover and refrigerate for at least 1 hour (or up to overnight for deeper flavor).
While the lamb marinates, prepare the bulgur pilaf. Finely chop the onion and parsley and set them aside.
Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the ground cinnamon and tomato paste, cooking for 1 minute until fragrant.
Add the bulgur wheat to the saucepan and stir to coat it with the aromatics. Pour in the chicken or vegetable stock and bring the mixture to a boil.
Reduce the heat to low, cover, and simmer for 15-20 minutes or until the bulgur absorbs the liquid and becomes tender. Once cooked, fluff the bulgur with a fork and stir in the parsley. Keep warm.
Preheat a grill or grill pan to medium-high heat.
Thread the marinated lamb cubes onto the soaked wooden skewers, leaving a little space between each piece for even cooking.
Grill the lamb skewers for 8-10 minutes, turning occasionally, until charred on the outside and cooked to your desired doneness.
Serve the lamb kabobs hot over the prepared bulgur pilaf. Garnish with lemon wedges for squeezing over the dish and enjoy your meal.
Nutrition Facts
Calories |
477 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 1059 mg | 46% | |
| Total Carbohydrate | 19.9 g | 7% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 5.1 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 124 mg | 10% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 645 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
