Lamb Kebabs with Mint Pesto

Ingredients for Lamb Kebabs with Mint Pesto

• 1 cup (packed) fresh mint leaves

• 1/2 cup (packed) fresh coriander leaves

• 2 tablespoons pine nuts

• 2 tablespoons freshly grated Parmesan cheese

• 1 tablespoon fresh lemon juice

• 1 medium garlic clove, peeled

• 1/2 teaspoons coarse kosher salt

• 120ml (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

• 900g trimmed boneless leg of lamb, cut into 1 1/4-inch cubes

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

• 1 large red onion, cut into 1-inch squares

• 6 to 8 metal skewers

How to make Lamb Kebabs with Mint Pesto

Blend first 7 ingredients in processor to coarse puree. With machine running, gradually pour in 120ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.