Lamb Kebabs with Mint Pesto

Ingredients

Pesto

• 4 C packed fresh mint leaves
• 2 C packed cilantro leaves
• 1/2 C pine nuts
• 1/2 C grated parmesan cheese
• 1/4 C fresh lemon juice
• 8 garlic cloves, peeled
• 2 tsp kosher salt
• 2 C extra-virgin olive oil

Kebabs

• olive oil for brushing
• 16 cloves garlic, minced
• 3 tbsp kosher salt
• 2 tbsp coriander seeds, ground
• 8 lbs trimmed boneless leg of lamb, cut into 1.25" cubes
• 8 large red bell peppers cut into 1-inch squares
• 4 large red onion cut into 1-inch squares

Directions

Pesto

1. Blend all ingredients in a processor to a coarse puree.
2. With machine running gradually pour in oil. Puree until almost smooth.
3. Transfer to a bowl. Season with salt and pepper

Kebabs

1. Mix 1/4 C olive oil, garlic, coarse salt and coriander in a medium bowl.
2. Add lamb, toss to coat. Cover and chill 2 to 4 hours.
3. Thread lamb on skewers alternating with peppers and onions.
4. Brush with oil and sprinkle with pepper.
5. Grill

Serve

1. Arrange on platter and drizzle with pesto.
2. Serve remaining pesto alongside.