Recipe courtesy of Wolfgang Puck

Lamb Kabob with Mint Pesto

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  • Level: Intermediate
  • Total: 4 hr 45 min
  • Prep: 40 min
  • Inactive: 4 hr
  • Cook: 5 min
  • Yield: 16 mini kabobs
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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 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


Freshly ground black pepper

Mint Pesto, recipe follows

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


Special equipment:
16 (8-inch skewers) *see cook's note
  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.

Mint Pesto:

  1. 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.