Air Fryer Warilba Lamb, Pumpkin and Haloumi Kebabs with Mint Pesto Recipe

Makes: 8 skewers
Prep and Cooking Time: 16 mins
Cost: approx. $2.20 per skewer (incl sauce)

Warilba Lamb Kebab Ingredients

350g Warilba Lamb – 1.5cm dice
70g Pumpkin – it is important thickness is approx. 4mm
50g Halloumi – diced
40g Red Capsicum – diced
2 large leaves kale – torn and folded
30g Red onion – dice

Mint Pesto Ingredients

1 cup picked mint leaves
½ cup picked parsley leaves
1/8 cup toasted pine nuts
1/8 cup olive oil
1 tsp cider vinegar
1 tsp honey
Pinch salt
Few grinds black pepper
Ice

Method

1. Cut and weigh all ingredients according to the recipe then start threading them onto skewers.
2. When finished load kebabs into air fryer set at 200 degrees Celsius for 10 minutes
3. To achieve an appealing green pesto, you need to blanch and refresh the picked herbs first in boiling water then into iced water.
4. Boil the kettle and pour over herbs, sit for 15 seconds then strain and plunge herbs into ice water. Squeeze out excess water and place in a mini food processor.
5. Add remaining ingredients and pulse until a loose paste is achieved.
6. Remove kebabs from the air fryer and drizzle pesto over them to finish
7. To convert to a more substantial meal serve with tortilla wraps and salad leaves or with rice and beans.