Lamb Kebabs with Minty Pesto
Easy to Make Lamb Rump Kebabs
4
Serves
15 mins
Prep Time
4 mins
Cook Time
Recipe author
Kathy Paterson
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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High Iron
Low Fat
Lamb,
Dinner,
National Lamb Day,
Ingredients
Lamb
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
Method
To Grill Lamb
To Make Pesto
To Serve
1
Preheat a barbecue grill until hot.
2
Thread lamb pieces onto the soaked skewers, alternating with the yellow capsicum and adding 2 slices of red onion per skewer.
3
Mix together the oil and fresh mint and brush over the lamb skewers. Season.
4
Place on the hot grill and grill for 2-3 minutes on each side until the lamb is medium-rare.
5
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 infoEnergy
1905 (455)kJ
Protein
31.7g
Total Fat
25.2g
Saturated Fat
4.9g
Carbs
23.5g
Sugars
2.4g
Sodium
83mg
Iron*
4.8mg
* Percentage of recommended daily intake (Aust/NZ)
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