Lamb Kebabs With Mint Pesto

• 1 cup (packed) fresh mint leaves
• 1/2 cup (packed) fresh cilantro leaves
• 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
• 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
• 6 to 8 metal skewers

1. Blend first 7 ingredients 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.
2. 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.
3. 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.
4. Arrange kebabs on serving platter. Drizzle each kebab very lightly with pesto and serve remaining pesto alongside.

mint, cilantro, nuts, parmesan cheese, lemon juice, garlic, coarse kosher salt, extravirgin olive oil, extravirgin olive oil, garlic, coarse kosher salt, coriander seeds, lamb, red bell peppers, red onion, skewers

Taken from www.epicurious.com/recipes/food/views/lamb-kebabs-with-mint-pesto-360234 (may not work)