Tested till perfect Lamb Skewers with Almond Mint Pesto

Lamb Skewers with Almond Mint Pesto

These skewers are just as tasty using beef top sirloin grilling steak.


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  • Portion size 24 pieces


    3/4 cup (175 mL) packed mint leaves
    1/3 cup (75 mL) grated Parmesan cheese
    1/3 cup (75 mL) extra-virgin olive_oil
    1/4 cup (50 mL) slivered almonds
    1 clove garlic, minced
    2 tsp (10 mL) sherry vinegar or red_wine_vinegar
    1/2 tsp (2 mL) each salt and pepper
    1 boneless leg of lamb, trimmed (2 lb/1 kg)
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Line rimmed baking sheet with foil; grease foil and set aside.

In food processor, puree mint, cheese, oil, almonds, garlic, vinegar and half each of the salt and pepper. Remove 3 tbsp (50 mL) to small bowl for pesto dipping sauce; cover and refrigerate.

Scrape remaining pesto into large bowl; stir in remaining salt and pepper. Cut lamb into 1-inch (2.5 cm) cubes; add to bowl and toss to coat. Cover and refrigerate for 1 hour.

Thread about 3 cubes onto each of 24 soaked 8-inch (20 cm) wooden skewers. (Make-ahead: Cover and refrigerate skewers and pesto sauce for up to 4 hours.)

Place skewers on prepared pan. Broil, 6 inches (15 cm) from heat, turning once, until medium-rare, 8 minutes. Serve with dipping sauce.

Nutritional Information Per piece: about

cal 91 pro 9g total fat 6g sat. fat 2g
carb 0 fibre 0 chol 30mg sodium 82mg

% RDI:

calcium 2 iron 6 vit A 1
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