Skewered Lamb Kabobs with Lime Sauce
From watson2167 15 years agoIngredients
- 16 10-in. metal or wooden skewers shopping list
- 2 cups bulgur wheat shopping list
- 2 lbs. ground lean lamb shopping list
- 4 tsp. ground coriander shopping list
- 4 cloves garlic, minced shopping list
- 1 tsp. salt shopping list
- 1 tsp. freshly ground black pepper shopping list
- 1 cup fresh lime juice shopping list
- 1/2 cup minced cilantro shopping list
- 1/2 cup minced basil leaves shopping list
- 8 pocket breads (5 to 6 in. wide), cut in half crosswise shopping list
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.
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