Lamb and Bulgur Skewers

Place the bulgur in a bowl with cold water to cover and let stand 10 minutes. Drain. In a saucepan, bring the broth to a boil, add the bulgur and cook over low heat until tender, about 12 minutes. Let cool.

Peel and finely dice the shallots. Rinse the parsley, shake dry, pluck off the leaves and chop finely. In a bowl, mix together the ground lamb, bulgur, half the parsley, 2/3 of the diced shallots and the spices, season with salt and pepper and knead until well combined. Shape the mixture around the skewers and serve.