Pesto Marinated Lamb Kebabs

Pesto Marinated Lamb Kebabs served on a white and blue plate on an outdoor table
  • 1 servings
  • 30 minutes to prepare
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  • Main Ingredients
  • 4 lamb neck fillets, each one cut into 4 chunks
  • 2 garlic cloves, roughly chopped
  • 20g fresh basil
  • 25g parmesan cheese, grated
  • 100ml extra virgin olive oil
  • 20g toasted pine nuts
  • 1 packet of fresh bay leaves
  • 1 lemon cut into 6 wedges then halved
  • For the salad
  • 200g plum tomatoes
  • ½ red onion finely sliced
  • 1 x 400g tin of butterbeans
  • 3tbsp extra virgin olive oil
  • 1½tbsp balsamic vinegar
  • 1tbsp fresh parsley
  • Small handful of rocket


If using wooden skewers pop into warm water for 10 minutes.
Place the lamb into a large mixing bowl and leave to one side.

In a food processor add garlic, basil, parmesan and pinenuts. Whilst the food processor is on gradually pour in the olive oil until you have a smooth pesto.
Add the pesto paste to the lamb and mix well. Leave to marinade for 1 hour (longer if you have time).

Whilst the kebabs are marinating make the salad by simply mixing all the ingredients in a bowl except for the rocket and leaving to one side until the kebabs are cooked.

Thread the lamb onto the skewers alternating with a bay leaf and a lemon wedge (remembering 4 pieces of lamb per skewer) season with a salt and milled pepper.

Cook the kebabs on the BBQ, griddle* or grill for 10-12 minutes turning every so often.
When ready add the rocket to the salad and serve along side the kebabs.