Lamb Kebabs with Minty Pesto
Easy to Make Lamb Rump Kebabs
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!
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National Lamb Day,
500g, cut into 2.5cm pieces Quality Mark lamb rumps
2, cut into same size as lamb yellow capsicum
2, small, cut into wedges onions
2 tbsp olive oil
2 tbsp, finely chopped fresh mint
Fresh mint pesto
2 cups fresh mint
20g pistachio nuts
1, clove, crushed garlic clove
1/2 tsp - or zest from 1/2 lemon lemon zest
3 tbsp olive oil
To Grill Lamb
To Make Pesto
Preheat a barbecue grill until hot.
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 center then cook for an extra 2 minutes in total.
Nutrition Information per Serving (556g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)