These skewers are just as tasty using beef top sirloin grilling steak.
- Portion size 24 servings
MethodLine 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 facts Per piece: about
- Sodium 82 mg
- Protein 9 g
- Calories 91.0
- Total fat 6 g
- Cholesterol 30 mg
- Saturated fat 2 g
- Total carbohydrate trace
- Iron 6.0
- Calcium 2.0
- Vitamin A 1.0