Grilled Vegetable-Lamb Skewers
These skewers take just 20 minutes to prepare but they do require some time in the fridge to soak up the amazing herb and spice mix. Making your own Garam Masala is simple, but you can skip that step if you'd like--just look for it in the ethnic section of large supermarkets or at food specialty shops.
Tips: 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.
To cook bulgur, in a medium saucepan, combine 1 1/2 cups water and 3/4 cup bulgur. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until tender.
Homemade Garam Masala can be stored in a covered container up to 6 months.
If using wooden skewers, soak them in enough water to cover for 30 minutes before using.
Variation: Broiler method: Preheat broiler. Place skewers on the unheated rack of a foil-lined broiler pan. Broil 3 to 4 inches from heat for 12 to 14 minutes or until lamb is slightly pink in center, turning once halfway through broiling time.
3 lean protein, 1 starch, 1 vegetable, 1/2 fat