These were supposed to be kabobs, but we didn’t want to deal with soaking the skewers or our miniature grill or the hassle of cleaning the caste-iron grill pan, so we just sautéed them all together instead. There was a lot of liquid in the marinade (that we *cough* only marinated for 20 minutes), so it didn’t brown that nicely, so we tossed it in the broiler for a few minutes at the end instead. Someday when we actually have space to grill we’ll have to try these again on actual kabobs.
Makes 16 mini-kabobs (or about 4-6 servings). Recipe from Wolfgang Puck. Ingredients Mint Pesto: Directions 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. To make 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. Drizzle over kabobs and serve. *Note: if using wooden skewers, be sure to soak them in water for at least 30 minutes before placing on the grill.
1/2 cup extra-virgin olive oil
1/2 cup lemon juice
1/4 cup honey
4 cloves garlic, minced
1/2 small onion, minced
1/4 cup minced mint leaves
1/4 cup minced parsley leaves
1 teaspoon minced rosemary leaves
1 teaspoon minced oregano leaves
2 pounds boneless lamb leg or shoulder, cleaned and cut into 1 1/2 -inch cubes, makes about 32 pieces
16 (8-inch skewers) *see cook’s note
16 pear or cherry tomatoes
16 pearl onions, peeled
1 large green pepper, cored, seeded, cut into 1-inch squares (at least 16 pieces)
16 small button mushrooms
Salt
Freshly ground black pepper
1/2 cup fresh mint leaves
1 tablespoon honey
Pinch kosher salt
2 tablespoons white wine vinegar
Freshly ground black pepper
3/4 cup olive oil
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.
