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Lamb Kebabs with Mint Pesto


Delicious lamb kebabs are marinated in a garlic and coriander spice blend, grilled with onions and peppers and served with a fresh mint and cilantro pesto.

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Rate this recipe 4.7/5 (3 Votes)


  • PESTO:
  • 1 cup fresh mint leaves, packed
  • 1/2 cup fresh cilantro leaves, packed
  • 2 tablespoons pine nuts
  • 2 tablespoons freshly grated Parmesan cheese
  • 1 tablespoon fresh lemon juice
  • 1 medium garlic clove, peeled
  • 1/2 teaspoon coarse kosher salt
  • 1/2 cup (or more) extra-virgin olive oil
  • 1 tablespoon extra-virgin olive oil, plus additional for brushing
  • 4 large garlic cloves, minced
  • 2 teaspoons coarse kosher salt
  • 1 1/2 teaspoons coriander seeds, ground in spice mill or in mortar with pestle
  • 2 pounds trimmed boneless leg of lamb, cut into 1 1/4-inch cubes
  • 2 large red bell peppers, cut into 1-inch squares
  • 1 large red onion, cut into 1-inch squares


Servings 8
Preparation time 25mins
Cooking time 160mins
Adapted from


Step 1

Blend mint, cilantro, pine nuts, Parmesan cheese, lemon juice, garlic and salt in processor to coarse puree. With machine running, gradually pour in 1/2 cup oil; puree until almost smooth. Transfer pesto to bowl. Season with salt and pepper.

Mix 1 tablespoon oil, garlic, coarse salt, and coriander in medium bowl. Add lamb; toss to coat. Cover and chill at least 2 hours and up to 4 hours.

Prepare barbecue (medium-high heat).
Thread marinated lamb on skewers alternately with peppers and onions. Place on baking sheet. Brush with oil; sprinkle with pepper. Grill to desired doneness, turning occasionally, 7 to 9 minutes for medium-rare.

Arrange kebabs on serving platter. Drizzle each kebab very lightly with pesto and serve remaining pesto alongside.

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