Herbed Lamb Kabobs with Garlicky Mint Yogurt & Mustard Mint Pesto

April 20th, 2011 § 0 comments § permalink

Serves 6


2 cloves garlic, chopped fine
½ cup red onion, chopped fine
2 pounds ground lamb
2 tablespoons red wine vinegar
3 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons fresh parsley, chopped
2 tablespoons fresh mint, chopped
2 tablespoons fresh cilantro, chopped
Garlicky Mint Yogurt (recipe follow)
Mustard Mint Pesto (recipe follows)


Preheat broiler to high. In a large mixing bowl, using your hands combine the garlic, red onion and lamb until the mixture is evenly distributed with red onions and garlic. Add red wine vinegar, oil, spices and herbs and mix until incorporated. Make 12 three-inch long kabob shaped patties (think “corn dog” shape). Stick a skewer through the center of the kabob and grill or broil until desired consistency, about 4-5 minutes on each side.

Garlicky Mint Yogurt

Makes approximately 1 ½ cups


2 cloves garlic, chopped fine
¼ cup red onion, grated
1 teaspoon lemon juice
¼ cup fresh mint, chopped fine
1 cup plain yogurt


In a medium mixing bowl combine all ingredients and refrigerate for about 20 minutes before serving.

Mustard Mint Pesto

Makes about 1 ½ cups


2 cloves garlic, chopped fine
¼ cup almonds, toasted
1 cup fresh mint leaves
½ cup fresh cilantro leaves
2 tablespoons Dijon mustard
½ cup extra virgin olive oil


In a blender add the garlic and almonds and pulse until chopped fine. Add the mint and cilantro leaves and the Dijon mustard and blend until the ingredients are pureed. With the blender running slowly add the oil until the pesto is smooth. Let stand at room temperature for about 5 minutes before serving.

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