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Lamb Kebabs with Minty Pesto
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!
Prep: 15 mins
Cook: 4 mins
Serves 4
Excellent source of iron
Low Sodium
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IngredientsLamb
Fresh mint pesto
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Method |
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.
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BEEF + LAMB NEW ZEALANDPO BOX 33 648TAKAPUNA, AUCKLAND, NEW ZEALAND
FREEPHONE
0800 733 466enquiries@beeflambnz.co.nz   
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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.