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!

serves 2 people for dinner with 1 portion leftover for lunch 🙂

~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.