Lamb Kebabs with Minty Pesto
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Lamb Kebabs with Minty Pesto

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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
Good source of iron Good source of iron
Low Sodium Low Sodium
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  • 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


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 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.


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