I make a lot of pesto in the summer and sometimes I am down to the very tail end of the jar. I decided to use it as a marinade with these lamb kabobs. I know that lamb and mint go really well together. I buy little bundles of mint but never manage to use the whole bunch. This time I did because I added the rest to the pesto.
To bring out the flavor of the mint I also served the kabobs with mint jelly. You can make this or buy it from most grocery stores.
Kabobs just scream summer to me. Cooking on the grill on our back porch or at the park adds so much flavor to meat. I love grilling. I used metal kabobs but you can use the bamboo ones too, just soak them for 30 minutes so they don't catch on fire.
Pesto Mint Lamb Kabobs
2 pounds leg of lamb roast cut into cubes
1/2 cup pesto (homemade or store bought)
handful of mint leaves, washed and minced
olive oil to brush on grill
1. Preheat grill or prepare coals. I like mine hot so the kabobs take less time to cook.
2. Add the cubed lamb to a large bowl and add the pesto and minced mint leaves. If the marinade seems dry then add some olive oil.
3. Thread the meat on the kabobs and grill. Lamb does not need to be well done. In fact, we like ours to be pink on the inside. The kabobs don't take long to grill.
If using metal skewers please be careful because they can get very hot on the grill. Use a mitt to help rotate them or tongs.