Lamb Kabob with Mint Pesto

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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.

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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!

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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!

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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!

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Easy to prepare wonderful taste. Made it for a get together for several of our friends. They all loved it.

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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.

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amazing

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I use this marinade for lamb kabobs, chops, or leg of lamb. It is always fantastic and completely fool proof. I just use the Far East roasted pine nut couscous and pour the sauce over the entire dish. I have convinced many people that they do love lamb with this recipe.

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Absolutely delicious and easy to make

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Excellent and easy to prepare. Tri-colored vegetables make each kebab look like Christmas trees. Mint pesto (especially the honey makes a nice counterpoint to the lamb. However, the marinade didnt seem to do much for the meat, despite all the ingredients and herbs. I was dissapointed in that I couldnt detect the rosemary despite letting the meat marinate overnight.