2020-08-13 / test@t

Lamb shashlik with mint pesto

Shish kebab in the Italian version: pesto "works" with mutton and lamb as well as sacibeli or soy sauce. The sauce at the same time gives the meat freshness, sourness, piquancy and removes its own specific smell, which not everyone likes in lamb.

Ingredients

1 large red onion
30 g mint leaves
30 g basil leaves
30 g parsley leaves
50 g pine nuts
40 g of finely grated Parmesan cheese
18 ml freshly squeezed lemon juice
1 clove of garlic
5 g sea salt
34 ml olive oil
4-5 cloves of garlic
15 g sea salt
1 kg boneless lamb (leg)
2 red bell peppers

STEP-BY-STEP COOKING RECIPE

Step 1

For pesto, put all the leaves, nuts, cheese, garlic in a blender bowl. Add lemon juice and beat on impulse, adding olive oil gradually. Transfer the pesto to a bowl, salt and pepper.

Step 2

Cut the meat into cubes of 2-3 cm, salt and pepper. cut the onion and bell pepper into the same pieces. Skewer the meat, alternating between onion and pepper. Drizzle with olive oil.

Step 3

Preheat the grill or barbecue grate to medium heat. If using a barbecue, let it burn to gray coals. Grill the kebabs, turning from time to time, for 7-9 minutes.

Step 4

Drizzle over each pesto as you serve, and serve the remaining pesto separately.

Cooking time

40m

Servings

Catalog