These are great on the BBQ. The Basil and Garlic Paste is now a permanent fixture in my fridge!
Lamb Pesto Kebabs with Italian Style Sauce
Italian flavour makes these classic lamb kebabs an offer you simply can’t refuse. And why would you when they take New Zealand’s favourite meat to such heights?
Prep time:
Cook time:
Serves:
Serves 4
Ingredients
- 500g lean lamb leg steaks
- 3 Tbsp Gregg’s Basil & Garlic Paste
- 1 lemon, grated zest and juice
- 2 Tbsp olive oil
- 1 red onion, peeled and cut into wedges
- 400g can Wattie’s Italian Style Tomatoes
- 1/4 cup white wine or water
- 6-8 black olives, chopped (optional)
Method
1. Cut lamb leg steaks into 3cm pieces and place in a re-sealable bag with Gregg’s Basil & Garlic Paste , lemon rind and juice, olive oil. Seal and toss to coat evenly, refrigerate for 15 minutes.
2. Thread lamb pieces alternately onto pre-soaked bamboo skewers with the onion wedges.
3. Grill under a high heat or barbecue over a moderate to high heat for 3-4 minutes each side, or until lamb is golden and tender.
4. In a small saucepan, heat the Wattie’s Italian Style Tomatoes with wine or water, olives if using and heat gently, stir in 1/2 tsp Gregg’s Basil & Garlic Paste to taste. Season with a pinch brown sugar.
Serve Lamb Pesto Kebabs over pasta with the tomato sauce and steamed vegetables.
