Rosemary Lamb Skewer with Feta Mint Pesto

Submitted by Erich Steffenson, Meat Manager, Adams Poughkeepsie


  • 6 Branches fresh rosemary
  • 3 Cloves garlic, smashed
  • 3 Lbs. Lamb kebobs, 1 – 1 1/2” thick 1⁄4 Lb. Fresh feta, crumbled
  • 1 Container pesto
  • 1⁄4 Cup mint, coarsely chopped Freshly ground pepper
  • Salt


  1. Remove 2/3 leaves from rosemary branch. Using a sharp knife, cut a point on the branch to use as a skewer.
  2. Coarsely chop remaining rosemary leaves, and in a medium bowl, add them to the smashed garlic, olive oil, salt and pepper.
  3. Add lamb to bowl, mix well.
  4. Refrigerate 4 to 24 hours.
  5. Skewer the lamb (3-5 pieces per skewer)
  6. Stir mint, feta, and pesto together.
  7. On a hot grill, cook lamb about 3 minutes per side. Rotate skewers until evenly cooked medium rare.
  8. Serve skewer on a platter with a drizzle of pesto.