Lamb Kebabs with Mint Pesto

August 9th, 2020 taken from: https://www.epicurious.com/recipes/food/views/lamb-kebabs-with-mint-pesto-360234

I made this with Erin via Skype while having Bill and Beth over for an outdoor celebration of Bill’s birthday. Sadly I forgot to take a picture. Make this in the summer when herbs are in abundance.

Pesto:

• 1 cup (packed) fresh mint leaves

• 1/2 cup (packed) fresh parsley

• 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

For pesto:

Blend first 7 ingredients in processor to coarse puree. With machine running, gradually pour in a ½ cup of oil; puree until almost smooth. Transfer pesto to bowl and season with salt and pepper.

For kebabs:

Mix 1 tablespoon of the oil, garlic, coarse salt, and coriander into a medium bowl. Add lamb; toss to coat. Cover and chill at least 2 hours and up to 4 hours.

Prepare barbecue (medium-high heat). I like to put the meat and the veg on different skewers, as they tend to cook at different rates. 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.