Recipes & Tips

Lamb Kebabs with Minty Pesto Recipe

  • Servings: 4
  • Prep Time: 15 minutes
  • Cook Time: 4 minutes

This recipe combines tender New Zealand grass-fed lamb with fresh homemade mint pesto to create the perfect zing.  Kebabs are super easy to cook, which means more time for you to socialize with family and friends!


For the Lamb:

  • 17.5 oz New Zealand grass-fed lamb rump, cut into 1-inch pieces (Tip: look for the Taste Pure Nature Logo)
  • 8 wooden skewers
  • 2 yellow bell peppers, de-seeded and cut into similar size pieces as the lamb
  • 2 small red onions, cut into thin wedges
  • 2 tablespoons olive oil
  • 2 tablespoons finely chopped mint leaves
  • Salt and pepper, to taste

For the Fresh Mint Pesto:

  • 2 cups mint leaves
  • ¾ oz shelled unsalted pistachio nuts or blanched almonds
  • 1 clove garlic, crushed
  • Finely grated zest of ½ lemon
  • 3 tablespoons olive oil
  • Salt and pepper, to taste


  • 1. Soak the wooden skewers in cold water for at least 20 minutes to help prevent burning during barbequing.
  • 2. Preheat barbeque grill until hot.

For the Lamb:

  • 3. Thread lamb pieces onto the soaked skewers, alternating with the yellow bell peppers and red onion slices.
  • 4. Mix together the oil and 2 tablespoons fresh mint and brush over the lamb skewers. Season with salt and pepper.
  • 5. Place on the hot grill and grill for 2-3 minutes on each side until the lamb is cooked the way you like it.

For the Fresh Mint Pesto:

  • 6. Place the mint, nuts, garlic and lemon zest in a small food processor and process until chopped. Season and drizzle in the olive oil.

To Serve:

  • 7. Serve lamb skewers with the fresh mint pesto on the side.
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