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A plate of coconut milk marinated lamb kabobs with tarragon mint pesto and linens.

Coconut Milk Marinated Lamb Kabobs

Teri & Jenny
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Prep Time 30 mins
Cook Time 15 mins
Marinate Time 1 hr
Servings 6
Calories 558 kcal


  • 1 (3 lb) boneless leg of lamb
  • 1 (15 ounce) can coconut milk
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons extra virgin olive oil
  • salt and pepper to taste

tarragon-mint pesto

  • 2 garlic cloves
  • 1 bunch tarragon leaves
  • ½ bunch mint leaves
  • ¼ cup shelled and toasted pistachios
  • zest and juice of ½ lemon
  • ½ to ¾ cup extra virgin olive oil
  • salt and pepper to taste


  • Remove as much excess fat as possible from the lamb leg and cut into 1 inch cubes.
  • Place cubes into a shallow baking dish and top with coconut milk and vinegar. Gently stir mixture, cover, refrigerate, and marinate for 1 hr.
  • Heat grill to high and brush generously with oil.
  • Remove cubes from marinade and gently pat meat dry. Season liberally with salt and pepper.
  • Skewer 6 to 7 cubes of lamb onto each skewer and place on the grill about ½ inch apart.
  • Grill kabobs on each side for 2 to 3 minutes. Remove from heat and allow the meat to rest for about 4 to 7 minutes.
  • While the meat rests, place garlic in a food processor and pulse until chopped. Add the remaining ingredients, except the oil and continue to pulse 6 to 8 times. Then with the motor running, add the oil in a slow and steady drizzle until full incorporated. Season with salt and pepper. Serve sauce with kabobs as a dipping sauce or drizzle over the lamb.


Calories: 558kcalCarbohydrates: 4gProtein: 32gFat: 47gSaturated Fat: 19gCholesterol: 91mgSodium: 100mgPotassium: 662mgFiber: 1gSugar: 1gVitamin A: 91IUVitamin C: 2mgCalcium: 44mgIron: 6mg
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