Lamb Kebabs with Mint Pesto

By courtneyj87

Delicious lamb kebabs are marinated in a garlic and coriander spice blend, grilled with onions and peppers and served with a fresh mint and cilantro pesto.

Ingredients

• PESTO:
• 1 cup fresh mint leaves, packed
• 1/2 cup fresh cilantro leaves, packed
• 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
• KEBABS:
• 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

Preparation

Step 1

PESTO:
Blend mint, cilantro, pine nuts, Parmesan cheese, lemon juice, garlic and salt 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.

KEBABS:
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 marinated 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.