Lamb Skewers with Almond Mint Pesto

Author: Canadian Living

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

  • Portion size 24 servings

Ingredients

Method

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 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

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Lamb Skewers with Almond Mint Pesto

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