Dairy-Free Turkish Lamb Kebabs with Bulgur Pilaf

Ingredients

• about 680 g Lamb Cubes
• 3 tablespoons Olive Oil
• 2 tablespoons Lemon Juice
• 3 cloves Garlic
• 1 teaspoon Dried Oregano
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 0.5 teaspoon Red Pepper Flakes
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 1 cup Bulgur
• 2 cups Vegetable Broth
• 0.5 medium Onion
• 1 medium Tomato

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, whisk together the 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 3 minced cloves of garlic, 1 teaspoon of dried oregano, 1 teaspoon of cumin, 1 teaspoon of paprika, 0.5 teaspoon of red pepper flakes, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Add the about 680 g of lamb cubes to the marinade and toss well to ensure every piece is coated. Cover the bowl and place it in the refrigerator to marinate for at least 2 hours, or ideally overnight.
2. 2Preheat your grill to medium-high heat, which is approximately 204.4-232.2°C (200-230°C). Thread the marinated lamb cubes onto skewers, leaving a small space between each cube.
3. 3Grill the lamb kebabs for 8 to 10 minutes, turning them occasionally, until they are nicely browned and cooked through. For lamb, an internal temperature of 63°C indicates medium-rare, 71°C for medium, and 77°C for well-done.
4. 4While the kebabs are grilling, prepare the bulgur pilaf. Heat 1 tablespoon of olive oil in a medium saucepan over medium heat (about 148.9-162.8°C or 150-160°C). Add the 0.5 chopped medium onion and cook for about 5 minutes, or until it appears softened and translucent.
5. 5Stir in the 1 cup of bulgur and cook for 1 minute, stirring constantly. Add the 2 cups of vegetable broth, the 1 chopped medium tomato, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Bring the mixture to a boil.
6. 6Once boiling, reduce the heat to low, cover the saucepan tightly with a lid, and let it simmer for 15 minutes. After 15 minutes, check the bulgur; it should be tender and all the liquid should be absorbed. If not, cover and cook for a few more minutes.
7. 7Remove the bulgur pilaf from the heat and let it stand, covered, for 5 minutes. This allows the bulgur to finish steaming and become fluffy. Fluff the bulgur pilaf gently with a fork.
8. 8Serve the grilled lamb kebabs alongside the prepared bulgur pilaf.

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