Lamb Kabobs With Bulgur Pilaf

• 30 garlic cloves, crushed (1-1/2 to 2 bulbs)
• 1/2 cup balsamic vinegar
• 3/4 cup chopped fresh mint or 1/4 cup dried mint
• 1/4 cup olive oil
• 2 pounds lean boneless lamb, cut into 1-1/2-inch cubes
• 1/2 cup butter, cubed
• 1 large onion, chopped
• 1 cup uncooked mini spiral pasta
• 2 cups bulgur
• 3 cups beef broth

1. In a large resealable plastic bag, combine the garlic, vinegar, mint and oil; add lamb. Seal bag and turn to coat; refrigerate for several hours or overnight.
2. For pilaf, in a large skillet, melt butter. 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 the heat; let stand for 5 minutes. Fluff with a fork.
3. Drain and discard marinade. Thread onto six metal or soaked wooden skewers.
4. Grill kabobs, covered, over medium heat for 8-10 minutes or until meat reaches desired doneness, turning frequently. Serve with pilaf.

garlic, balsamic vinegar, fresh mint, olive oil, lamb, butter, onion, pasta, bulgur, beef broth

Taken from www.tasteofhome.com/recipes/lamb-kabobs-with-bulgur-pilaf/ (may not work)