Lamb Kabobs with Paleo Mint Pesto

 Lamb and mint are a natural pairing and they go together perfectly in this dish. This was one of those dinners where you’re sad when it’s over because you’re not still eating it!

LAMB KABOBS WITH PALEO MINT PESTO
serves 2 people for dinner with 1 portion leftover for lunch 🙂

ingredients:
~1.5 lbs lamb stew meat or boneless leg of lamb cut into chunks
any mix of your favorite kabob vegetables – I used chunks of zucchini and yellow squash, but tomatoes, onions, mushrooms, etc would all be good too

1 bunch of fresh mint (about 1.5 cups)
1 big handful of fresh parsley (about 1 cup)
juice of half a lemon
1/4 cup extra virgin olive oil
1 clove garlic, peeled
1/2 tsp salt
pinch of red pepper flakes

In a food processor or blender, combine mint, parsley, lemon juice, olive oil, garlic, salt, and red pepper flakes and turn into a coarse puree

Combine the pesto with the lamb and vegetables and leave to marinate 2 hours or overnight.

Preheat your broiler. Line a large baking sheet with foil. Drain the lamb and vegetables (reserving the marinade), place on the baking sheet, and broil 7-10 minutes or until desired doneness.