• 1/2 cup olive oil
  • Juice of 2 lemons
  • 2 garlic cloves, peeled and minced
  • 1/4 cup mint leaves, chopped
  • 2 tbsp. fresh rosemary
  • 2 tbsp. fresh thyme
  • 1/4 tsp. sea salt
  • 1 pound boneless leg of lamb, cut into 1/2 inch cubes (can substitute other meat or extra firm tofu)
  • 1 pint cherry tomatoes
  • 2 cucumbers, peeled and cut into 1/2 inch rounds
  • 24 pearl onions, peeled
  • 12 crimini mushrooms, cut in half
  • 12 metal skewers (if using wood, soak the skewers for 30 minutes)
  • Sea salt and black pepper

In a large mixing bowl combine olive oil, lemon juice, garlic, mint, rosemary, thyme and sea salt.  Clean and chop lamb into 1/2 inch cubes.  Add lamb (or other meat or tofu) toss and coat evenly.  Marinate in the refrigerator 4-6 hours or overnight.  On each skewer put mushroom, onion, meat, tomato, cucumber and repeat.  Season with salt and pepper.  Grill 3-5 minutes on each side, or bake in the oven at 375 for 5 minutes on each side.  Serve with a dollop of Parsley Mint Pesto.

Parsley/Mint Pesto

  • 1/2 cup mint
  • 1/2 cup parsley
  • 1/3 cup extra virgin olive oil
  • 2 tbsp. white wine vinegar
  • 1/4 tsp. sea salt

Combine all ingredients in a food processor or blender.  Season to taste.