Lamb Kebabs with Mint Pesto
Juicy lamb kebabs marinated in garlic and coriander, grilled with colorful bell peppers and onions, served with a fresh homemade mint-cilantro pesto. Perfect for summer grilling.
Ingredients
- •1 cup fresh mint leaves
- •½ cup fresh cilantro leaves
- •2 tablespoons pine nuts
- •2 tablespoons freshly grated Parmesan cheese
- •1 tablespoon fresh lemon juice
- •1 clove garlic
- •½ teaspoon coarse kosher salt
- •½ cup extra-virgin olive oil
- •1 tablespoon extra-virgin olive oil
- •4 cloves garlic
- •2 teaspoons coarse kosher salt
- •1½ teaspoons coriander seeds
- •2 pounds boneless leg of lamb
- •2 large red bell peppers
- •1 large red onion
- •6 pieces metal skewers
Cooking Instructions
- 1.
Blend first 7 ingredients in processor to coarse puree. With machine running, gradually pour in 1/2 cup oil; puree until almost smooth. Transfer pesto to bowl. Season with salt and pepper.
10 min
- 2.
Mix 1 tablespoon oil, garlic, coarse salt, and coriander in medium bowl. Add lamb; toss to coat. Cover and chill at least 2 hours and up to 4 hours.
120 min
- 3.
Prepare barbecue (medium-high heat). Thread lamb on skewers alternately with peppers and onions. Place on baking sheet. Brush with oil; sprinkle with pepper. Grill to desired doneness, turning occasionally, 7 to 9 minutes for medium-rare.
9 min
- 4.
Arrange kebabs on serving platter. Drizzle each kebab very lightly with pesto and serve remaining pesto alongside.
5 min
