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  • 500 g lean lamb leg steaks
  • 3 Tbsp Gregg’s Basil & Garlic Paste
  • grated zest of 1 lemon
  • juice of 1 lemon
  • 2 Tbsp olive oil
  • 1 red onion, peeled and cut into wedges
  • 400 g can Wattie's Tomatoes Italian Style
  • ¼ cup white wine or water
  • 6-8 black olives, chopped (optional)


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.

Rate and Review

1 Rating Lamb Pesto Kebabs with Italian-Style Sauce

Reviews (1)

Sonia's Review | Rating

These are great on the BBQ. The Basil and Garlic Paste is now a permanent fixture in my fridge!