Photo: Lamb Kabob with Mint Pesto Recipe
Ingredients
- 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 pounds 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
Directions
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.
Mint Pesto:
- 1/2 cup fresh mint leaves
- 1 tablespoon honey
- Pinch kosher salt
- 2 tablespoons white wine vinegar
- Freshly ground black pepper
- 3/4 cup olive oil
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.
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By Chef #1353728
on May 07, 2010
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These lamb kabobs were the hit of the party! Some of my friends don't eat red meat so I used the same marinade for chicken, and it too was a hit. I save the leftover pesto for future marinade.
By pamelay2000_4592614
Edgewater, NJ
on July 19, 2008
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Very satisfied with this dish that works well in the summer when I have all these herbs in my garden - makes it very easy to do. I served it with a tabbouleh and a basil pesto baguette with rave reviews. Really nice a delicious. Used chopped onions instead of pearl onions and suggest larger sized cherry tomatoes. Will make again. I think the mint pesto in the end seals the deal!
By iap_627453
Apex, NC
on June 30, 2008
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I rarely substitute any ingredients in a recipe that I review out of fairness to the chef, but... I happened to have 2 pork tenderloins on hand & used them instead of the lamb & adjusted the cooking time just a bit longer.
I also wanted to make this recipe the night I found it and didn't have 4 hours to marinate so I mixed all the marinade ingredients together & microwaved it for about 2 minutes until it was good & hot. Then I poured it over the tenderloin chunks & let it sit in the bowl for an hour while I made the side dishes.
The pork took on the flavors almost immediately and the hot marinade actually helped soften the meat. I skewered them with all the other ingredients.
Like a few other reviewers I opted not to make the mint pesto this time, but it was sooooo good as is, I'm not sure I ever will. I served it over an orzo pilaf. My teenage boys & husband fought over the remaining skewers!
Read all 17 reviews