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Lamb Kabob with Mint Pesto

Ingredients
Serves:
1/2 cup
extra-virgin olive oil
1/2 cup
lemon juice
1/4 cup
honey
4
cloves garlic, minced
1/2
small onion, minced
1/4 cup
minced mint leaves
1/4 cup
minced parsley leaves
1 teaspoon
minced rosemary leaves
1 teaspoon
minced oregano leaves
2 pound s
boneless lamb leg or shoulder, cleaned and cut into 1 1/2 -inch cubes, makes about 32 pieces
16
(8-inch skewers) *see cook's note
16
pear or cherry tomatoes
16
pearl onions, peeled
1
large green pepper, cored, seeded, cut into 1-inch squares (at least 16 pieces)
16
small button mushrooms
salt
Freshly ground black pepper
Mint Pesto, recipe follows
Mint Pesto
1/2 cup
fresh mint leaves
1 tablespoon
honey
Pinch kosher salt
2 tablespoon s
white wine vinegar
Freshly ground black pepper
3/4 cup
olive oil
  1. In a non-reactive bowl, combine the olive oil, lemon juice, honey, garlic, onion, mint, parsley, rosemary, and oregano. Add the lamb and toss to coat well. Marinate in the refrigerator for at least 4 hours. 
  2. Preheat the grill or a grill pan on high. 
  3. On each skewer, thread a tomato, meat, onion, pepper, meat and mushroom. Repeat until you have 16 prepared skewers. Season the skewers with salt and pepper. Grill to desired doneness, about 3 to 5 minutes per side for medium to medium-rare. Serve with the Mint Pesto. 
  4. For Mint Pesto - Combine all of the ingredients except for the oil in the blender. Pulse until well pureed. With the blender running on low, slowly drizzle in the olive oil. Taste, and adjust seasonings.*Cook's Note: if using wooden skewers, be sure to soak them in water for at least 30 minutes before placing on the grill to prevent burning. 
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