Grilled Lamb Skewers with Mint Pesto

Instructions

1. 1In a medium bowl, whisk together the 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 2 cloves of minced garlic, 1 teaspoon of dried oregano, 0.5 teaspoon of sea salt, and 0.25 teaspoon of black pepper to create the marinade.
2. 2Add the about 450 g of lamb cubes to the bowl with the marinade. Toss everything together until the lamb cubes are completely coated. Cover the bowl and place it in the refrigerator to marinate for at least 30 minutes, or up to 4 hours.
3. 3While the lamb is marinating, make the mint pesto. Combine the 1 cup of fresh mint and 0.25 cup of pine nuts in a food processor. Add 2 tablespoons of olive oil and a pinch of sea salt. Pulse the food processor until the mixture is smooth.
4. 4Remove the marinated lamb from the refrigerator. Thread the lamb cubes onto skewers. If using wooden skewers, soak them in water for at least 30 minutes before using to prevent burning.
5. 5Preheat your grill to medium-high heat. This is approximately 204.4-232.2°C (200-230°C).
6. 6Place the lamb skewers on the preheated grill. Grill for 8 to 10 minutes, turning them occasionally. The lamb is cooked through when it is no longer pink inside and reaches an internal temperature of 63°C.
7. 7Remove the lamb skewers from the grill and let them rest for 5 minutes before serving. This allows the juices to redistribute, making the lamb more tender.
8. 8Serve the grilled lamb skewers with the prepared mint pesto.

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