LAMB KABOB WITH MINT PESTO
Ingredients
- 1/2 0.5 0.5cup CUP_USVolumeextra-virgin olive oil
- 1/2 0.5 0.5cup CUP_USVolumelemon juice
- 1/4 0.25 0.25cup CUP_USVolumehoney
- 4 4 4cloves garlic, minced
- 1/2 0.5 0.5small onion, minced
- 1/4 0.25 0.25cup CUP_USVolumeminced mint leaves
- 1/4 0.25 0.25cup CUP_USVolumeminced parsley leaves
- 1 1 1teaspoon TEASPOON_USVolumeminced rosemary leaves
- 1 1 1teaspoon TEASPOON_USVolumeminced oregano leaves
- 2 2 2pounds POUNDWeightboneless lamb leg or shoulder, cleaned and cut into 1 1/2 -inch cubes, makes about 32 pieces
- 16 16 16(8-inch skewers) *see cook's note
- 16 16 16pear or cherry tomatoes
- 16 16 16pearl onions, peeled
- 1 1 1large green pepper, cored, seeded, cut into 1-inch squares (at least 16 pieces)
- 16 16 16small button mushrooms
- salt
- Freshly ground black pepper
- Mint Pesto, recipe follows
Mint Pesto
- 1/2 0.5 0.5cup CUP_USVolumefresh mint leaves
- 1 1 1tablespoon TABLESPOON_USVolumehoney
- Pinch kosher salt
- 2 2 2tablespoons TABLESPOON_USVolumewhite wine vinegar
- Freshly ground black pepper
- 3/4 0.75 0.75cup CUP_USVolumeolive oil
Instructions
- 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.
- Preheat the grill or a grill pan on high.
- 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.
- *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.
- 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.
ABOUT THIS RECIPE