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Lamb Kebabs with Mint Pesto

2015-10-10

Recipe Info

  • Servings : 4-6
  • Prep Time : 2:00 h
  • Cook Time : 10m

Ingredients

  • PESTO
  • 1 cup (packed) fresh mint leaves
  • 1⁄2 cup (packed) fresh coriander leaves
  • 2 tbsp pine nuts
  • 2 tbsp Parmesan cheese, grated
  • 2 tbsp fresh lemon juice
  • 1 medium garlic clove, peeled
  • 1⁄2 tsp coarse salt
  • 1⁄2 cup extra-virgin olive oil
  • KEBABS
  • 2 tbsp extra-virgin olive oil plus additional for brushing
  • 4 large garlic cloves, finely chopped
  • 2 tsp coarse salt
  • 2 tbsp coriander seeds, freshly ground
  • 800g trimmed boneless leg of lamb, cut into 11⁄4 inch cubes

Method

Step 1

For pesto: Blend first 7 ingredients in processor to coarse purée. With machine running, gradually pour in 1⁄2 cup oil; purée until almost smooth. Transfer pesto to bowl. Season.

Step 2

For kebabs: Mix 1 tablespoon oil, garlic, coarse salt, and coriander in medium bowl. Add lamb; toss to coat. Cover and chill at least 2 hours and up to 4 hours.

Step 3

Prepare braai on medium high heat. Thread lamb on metal skewers Place on baking sheet. Brush with oil; sprinkle with extra pepper. Grill to desired doneness, turning occasionally, 7 to 9 minutes for medium-rare.

Step 4

Arrange kebabs on serving platter. Drizzle each kebab very lightly with pesto and serve remaining pesto alongside.

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