Categories: lamb

Ingredients

• 1 pound lean boneless lamb
• 1/4 cup snipped fresh cilantro
• 2 tablespoons chopped onion
• 2 tablespoons lime juice or lemon juice
• 4 cloves garlic, minced
• 2 teaspoons grated fresh ginger
• 1 medium fresh jalapeno pepper, seeded and finely chopped* (optional)
• 1 teaspoon Homemade Garam Masala (see recipe below) or purchased garam masala
• 1/4 teaspoon salt
• 2 cups assorted vegetables (such as 1-1/2-inch chunks of yellow summer squash or eggplant, red onion wedges, or baby patty pan squash)
• Nonstick cooking spray
• 1-1/2 cups water
• 3/4 cup bulgur
• 2 tablespoons snipped fresh cilantr

Directions

1. Trim fat from lamb; cut into 1-1/2-inch pieces. Place lamb in a resealable plastic bag set in a shallow dish; set aside.

2. In a small bowl, combine 1/4 cup cilantro, onion, lime juice, garlic, ginger, jalapeno pepper (if using), garam masala, and salt. Add to lamb; seal bag. Turn to coat. Chill for 4 to 6 hours.

3. On four 12-inch-long metal skewers, alternately thread lamb and vegetable pieces, leaving a 1/4-inch space between pieces. Discard cilantro mixture.

4. Coat a cold grill rack with cooking spray. Grill skewers on rack of uncovered grill directly over medium heat for 12 to 14 minutes or until lamb is just pink in center, turning once.

5. In a saucepan, combine water and bulgur. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until tender. Drain; stir in 2 tablespoon cilantro.

6. Serve skewers with bulgur. Makes 4 (1 skewer plus 1/2 cup bulgur) servings.

7. Homemade Garam Masala:

8. Broiling Directions:

9. *Note: Because Chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with Chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

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