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Rosemary Lamb Skewer with Feta Mint Pesto


  • 6 sprigs fresh rosemary
  • 3 cloves garlic, smashed
  • 3 lbs. lamb kebobs, 1 – 1 1/2” thick
  • 1⁄4 lb. feta cheese, crumbled
  • 1 container pesto
  • 1⁄4 cup mint, coarsely chopped
  • freshly ground pepper


  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.


Recipe submitted by Erich Steffenson, Meat Manager, Adams Poughkeepsie


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