Lamb Kabob with Mint Pesto
For $1.07 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe makes 16 servings with 197 calories, 1g of protein, and 17g of fat each. If you have oregano leaves, honey, parsley leaves, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 4 hours and 45 minutes. It is a good option if you're following a gluten free, dairy free, and primal diet.
Instructions
Special equipment: 16 (8-inch skewers) *see cook's note
In a non-reactive bowl, combine the olive oil, lemon juice, honey, garlic, onion, mint, parsley, rosemary, and oregano.
Add the lamb and toss to coat well. Marinate in the refrigerator for at least 4 hours.
Preheat the grill or a grill pan on high.
On each skewer, thread a tomato, meat, onion, pepper, meat and mushroom. Repeat until you have 16 prepared skewers. Season the skewers with salt and pepper. Grill to desired doneness, about 3 to 5 minutes per side for medium to medium-rare.
Serve with the Mint Pesto.
Combine all of the ingredients except for the oil in the blender. Pulse until well pureed. With the blender running on low, slowly drizzle in the olive oil. Taste, and adjust seasonings.