Lamb Kebabs with Mint Pesto

middle eastern lamb low cal backyard bbq dinner parmesan mint pine nut summer grill grill/barbecue mortar and pestle bon appétit wheat/gluten-free peanut free soy free no sugar added

Romney Steele

Makes 6 servings

Source

Ingredients

1 cup (packed) fresh mint leaves

1/2 cup (packed) fresh cilantro leaves

2 tablespoons pine nuts

2 tablespoons freshly grated Parmesan cheese

1 tablespoon fresh lemon juice

1 medium garlic clove, peeled

1/2 teaspoon coarse kosher salt

1/2 cup (or more) extra-virgin olive oil

1 tablespoon extra-virgin olive oil plus additional for brushing

4 large garlic cloves, minced

2 teaspoons coarse kosher salt

1 1/2 teaspoons coriander seeds, ground in spice mill or in mortar with pestle

2 pounds trimmed boneless leg of lamb, cut into 1 1/4-inch cubes

2 large red bell peppers, cut into 1-inch squares

1 large red onion, cut into 1-inch squares

6 to 8 metal skewers

Method

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.

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.

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.

Arrange kebabs on serving platter. Drizzle each kebab very lightly with pesto and serve remaining pesto alongside.