Coconut Milk Marinated Lamb Kabobs
Servings: 6
Calories: 558kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 558kcal | Carbohydrates: 4g | Protein: 32g | Fat: 47g | Saturated Fat: 19g | Cholesterol: 91mg | Sodium: 100mg | Potassium: 662mg | Fiber: 1g | Sugar: 1g | Vitamin A: 91IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 6mg