2017-08-21
Lamb Kebabs with Minty Pesto
larger imageMove mouse over the image to magnify

Lamb Kebabs with Minty Pesto

(1 rating - rate this recipe)
This recipe combines tender New Zealand lamb with fresh homemade mint pesto to create the perfect zing. Kebabs are super easy to cook which means more time for you to socialise!
<b>Prep:</b> 15 mins Prep: 15 mins
<b>Cook:</b> 4 mins Cook: 4 mins
Serves 4 Serves 4
Excellent source of iron Excellent source of iron
Low Sodium Low Sodium
email
Comment print

Ingredients

Lamb

  • 500g Quality Mark lamb rump, cut into 2.5cm pieces
  • 8 wooden skewers, soaked (see tips)
  • 2 yellow capsicum, deseeded and cut into similar size pieces as the lamb
  • 2 small red onions, cut into thin wedges 
  • 2 tablespoons olive oil
  • 2 tablespoons finely chopped mint leaves

Fresh mint pesto

  • 2 cups mint leaves
  • 20g shelled unsalted pistachio nuts or blanched almonds
  • 1 clove garlic, crushed
  • finely grated zest of  1/2 lemon
  • 3 tablespoons olive oil

Method

Preheat a barbecue grill until hot.
 

Lamb

Thread lamb pieces onto the soaked skewers, alternating with the yellow capsicum and adding 2 slices of red onion per skewer.

Mix together the oil and fresh mint and brush over the lamb skewers. Season. 

Place on the hot grill and grill for 2-3 minutes on each side until the lamb is medium-rare. If you prefer your lamb not pink in the centre then cook for an extra 2 minutes in total. 
 

Fresh mint pesto

Place the mint, nuts, garlic and lemon zest in a small food processor and process until chopped. Season and drizzle in the olive oil.
 

To serve

Serve lamb skewers with the fresh mint pesto. A bowl of baby new potatoes and a crisp green salad is good here too.
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving
Serving size: 556g

Energy kJ (kcal) 1905 (455)
Protein (g) 31.7
Fat (g) 25.2
Saturated (g) 4.9
Carbohydrate (g) 23.5
Sugars (g) 2.4
Sodium (mg) 83
Iron (mg) 4.8
Zinc (mg) 4.4
Vitamin B12 (ug) 2.6
Vitamin D (ug) T
Selenium (ug) 6.6

This recipe is a good source of iron and magnesium; both are essential nutrients needed for energy. 
  • The pesto is even better if you make in a mortar and pestle.
  • Beef and lamb contain a "meat factor" which increases the absorption of iron from plant foods.
  • Soak the wooden skewers in cold water for at least 20 minutes to help prevent burning during barbecuing.

 

You may also like these recipes...

Country Beef Casserole
Serves: 4-5
Prep: 15 mins
Cook: 1 hour 30 mins
Suitable Cuts: Cross-Cut Blade, Chuck, Gravy Beef
French Style Navarin of Lamb with Vegetables
Serves: 4
Prep: 15 mins
Cook: 2 hours 30 mins
Suitable Cuts: Shoulder Chops, Diced Lamb
Moroccan Lamb Tagine and Couscous
Serves: 4
Prep: 20 mins
Cook: 1 hour
Suitable Cuts: Beef or Lamb Mince
Lamb and bean soup
Serves: 6
Prep: 15 mins
Cook: 2 hours
Suitable Cuts: Lamb Shanks

Comments & Reviews

There are: 1 reviews, with an average rating of 5.0 out of 5
Quick and yum, perfect for a summer night BBQ'n :)
Posted by Chanel 2017-02-27 13:35:57
 

SIGN UP TO RECEIVE REGULAR RECIPE INSPIRATION DIRECT TO YOUR EMAIL

Name
Email*
 

BEEF + LAMB NEW ZEALAND

PO BOX 33 648
TAKAPUNA, AUCKLAND, NEW ZEALAND
FREEPHONE

0800 733 466

enquiries@beeflambnz.co.nz

facebook twitterpinterestinstagram