Dairy-Free Turkish Lamb Kebabs with Bulgur Pilaf

Ingredients

• 1.5 lbs 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

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 1.5 lbs 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 400-450°F (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 145°F (63°C) indicates medium-rare, 160°F (71°C) for medium, and 170°F (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 300-325°F 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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