Lamb Skewers with Salsa Verde

• 1/4 cup packed mint leaves
• 1/4 cup packed flat-leaf parsley leaves
• 1/4 cup snipped chives
• 2 tablespoons very finely chopped shallot
• 1 tablespoon fresh lemon juice
• 1 tablespoon sherry vinegar
• 1 teaspoon crushed red pepper
• Salt
• 3/4 cup extra-virgin olive oil
• 1 1/2 teaspoons smoked sweet paprika
• 1 teaspoon ground cumin
• 1 1/2 pounds leg of lamb, cut into 1-inch pieces

1. In a food processor, combine the mint, parsley and chives with the shallot, lemon juice, sherry vinegar, crushed red pepper and a pinch of salt and process until finely chopped.
2. Add the olive oil and process the salsa verde until smooth.
3. Transfer half of the salsa verde to a small bowl.
4. Transfer the remaining salsa verde to another bowl and stir in the paprika and cumin.
5. Add the lamb pieces and turn to coat thoroughly.
6. Thread the lamb onto 8 long skewers and refrigerate for at least 2 hours or up to 24 hours.
7. Light a grill or preheat a grill pan.
8. Grill the lamb skewers over high heat, turning them occasionally, until the lamb is lightly charred in spots, about 6 minutes for medium meat.
9. Serve the lamb skewers with the salsa verde.

mint, parsley, chives, shallot, lemon juice, sherry vinegar, red pepper, salt, extravirgin olive oil, paprika, ground cumin, lamb

Taken from www.foodandwine.com/recipes/lamb-skewers-salsa-verde (may not work)