Lamb Kabob with Mint Pesto

Recipe courtesy Wolfgang Puck, 2004

Show: Wolfgang Puck's Cooking ClassEpisode: Spring Meal

Rated: 5 stars out of 5Rate itRead users' reviews (17)

RECIPE
COMMENTS & REVIEWS(17)

Cook Time:
5 min
Level:
Intermediate
Yield:
16 mini kabobs

Times:

Prep: 40 min
Inactive Prep: 4 hr 0 min
Cook: 5 min
Total:: 4 hr 45 min

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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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Comments & Reviews

recipe Lamb Kabob with Mint Pesto
Pam Edgewater, NJ 07-19-2008
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Delicious mediteranean kebobs
Rated: 5 stars out of 5

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!Read more
recipe Lamb Kabob with Mint Pesto
TERRI Apex, NC 06-30-2008
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The best kebobs ever - No kidding!
Rated: 5 stars out of 5

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 more
recipe Lamb Kabob with Mint Pesto
Joanie Littleton, CO 02-06-2008
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Pretty isn't always enough!
Rated: 3 stars out of 5

When I read a recipe for any kind of kabobs, and when that recipe comes from a professional chef, I'm always surprised when... you have all the vegetables on the kabob with the meat. Except for seafood, which usually cooks in a very short amount of time, meat requires a longer time on the grill. The wide range of vegetables included don't hold up to the grilling event. Skewer onions with your meat, even pepper slices will do alright, depending on their thickness and that of the meat. Otherwise, put your blanched vegetables on seperate skewers and grill later, after the meat is within 5-7 minutes of being done. You'll have a beautiful presentation, your meat will be exactly the way you and your guests want it, and your fresh vegetables will be cooked to perfection, not falling off the skewers. Also, if you put like vegetables on each skewer, or just two different ones together of similar cooking time, you and your guests will be able to choose what they like, and you won't find them left on the plate and in the garbage. Using leftover grilled vegetables can make some of the best soups and stews later, especially if they have been prepared correctly!Read more
recipe Lamb Kabob with Mint Pesto
Richard Lafayette, IN 08-19-2007
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Everybody loves these
Rated: 5 stars out of 5

Easy to prepare wonderful taste. Made it for a get together for several of our friends. They all loved it.
recipe Lamb Kabob with Mint Pesto
gwen Albany, NY 05-26-2007
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Darn Tasty
Rated: 4 stars out of 5

I didn't have time to let it marinate the whole 4 hours and I wish it had, but it was still great. The mint pesto was very... nice, but the recipe made way more than was needed. I would probably cut the pesto in half and reduce the proportion of oil next time - but certainly a keeper and probably a nice one for casual entertaining.Read more
recipe Lamb Kabob with Mint Pesto
Matthew Redwood City, CA 04-13-2007
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wow
Rated: 5 stars out of 5

amazing