Lamb Kabob With Mint Pesto
Serves: 2
Iva Padberg
1 January 1970
Based on User reviews:
53
Spice
48
Sweetness
53
Sourness
36
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil1 cup
Lemon Juice1 tbsp
Honey4 cloves
Garlic (minced)1 small
Onion (minced)1 tsp
Rosemary Leaves (minced)1 tsp
Oregano Leaves (minced)910 g
Lamb (boneless leg or shoulder, cleaned and cut into 1 1/2 -inch cubes, makes about 32 pieces)16
Pears16 small
Button Mushrooms1
Salt1 pinch
Kosher Salt2 tbsps
White Wine Vinegar3 cup
Olive OilDirections:
1
Special equipment: 16 (8-inch skewers) *see cook's note In a non-reactive bowl, combine the olive oil, lemon juice, honey, garlic, onion, mint, parsley, rosemary, and oregano
2
Add the lamb and toss to coat well
3
Marinate in the refrigerator for at least 4 hours
4
Preheat the grill or a grill pan on high
5
On each skewer, thread a tomato, meat, onion, pepper, meat and mushroom
6
Repeat until you have 16 prepared skewers
7
Season the skewers with salt and pepper
8
Grill to desired doneness, about 3 to 5 minutes per side for medium to medium-rare
9
Serve with the Mint Pesto
10
Combine all of the ingredients except for the oil in the blender
11
Pulse until well pureed
12
With the blender running on low, slowly drizzle in the olive oil
13
Taste, and adjust seasonings