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Lamb Kebabs with Mint Pesto

Name: Lamb Kebabs with Mint Pesto
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

A small grocery run gets this on the table.

Ingredients

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directions

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.
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.
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.
4.
Arrange kebabs on serving platter. Drizzle each kebab very lightly with pesto and serve remaining pesto alongside.

Recipes sourced from Epicurious.com.

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