How to make it

  • If using wooden skewers, put them in a shallow pan with water to cover and soak at least 20 minutes.
  • Meanwhile, in a large bowl, mix bulgur and 1 qt. boiling water and let stand until bulgur is tender to the bite, about 15 minutes. Drain and squeeze excess moisture from bulgur.
  • Mix bulgur with lamb, coriander, garlic, salt, and pepper. Divide into 48 equal portions (each about 3 tbsp.) and shape each into a ball. Drain wooden skewers. On each skewer, thread 3 balls, squeezing each into a 2-in. oval that runs lengthwise on skewer.
  • Prepare a gas or charcoal grill for direct, high heat (you can hold your hand 1 to 2 in. above the cooking grate only 2 to 3 seconds; visit our Grilling Essential section for complete instructions). Place kabobs on well-oiled cooking grate; cover gas grill. Cook, turning once with 2 spatulas, until meat is well browned, 6 to 8 minutes total. Lift to a platter.
  • In a small bowl, combine lime juice, cilantro, and basil. Pull hot meat off skewers and put into pocket breads, spooning in a little lime sauce.

People Who Like This Dish 4
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    " It was excellent "
    debwin ate it and said...
    A must try, great post.
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