Greek Marinated Lamb Kabobs
2 pounds lamb loin or shoulder trimmed of fat and cut into 1 inch pieces
1 cup whole milk Greek yogurt
1 sprig rosemary, remove leaves from stem
2 teaspoons oregano, minced
1 teaspoon mint, minced
2 cloves garlic
¼ teaspoon fresh ground pepper
¼ cup canola or safflower oil
1 red onion, cut into petals
Soak wooden skewers in water to avoid burning. Place all marinade ingredients in a blender and blend to combine. Combine lamb and marinade in a zip-top bag, remove as much air as possible, seal, and squeeze bag to coat lamb. Let marinate for at least an hour, preferably overnight.
Remove lamb from marinade, wipe off excess with a paper towel. Skewer 4 lamb pieces per kabob. Heat grill to medium-high heat, grill lamb kabobs until grill marks are achieved (about 2-3 minutes per side). Let rest for 2-3 minutes, serve with mint pesto.
Mint and Basil Pesto
2 packages mint, picked from stems
¼ cup walnuts
¼ cup pine nuts
2 cloves garlic
3 tablespoons rice wine vinegar
2 tablespoons canola oil
1 tablespoon sugar
Salt and pepper to taste
Place all ingredients in food processor and pulse until all ingredients are incorporated, but not smooth. Taste and adjust seasoning.