Blend first 7 ingredients to coarse puree. With
machine running, gradually pour in 1/2 cup oil
and puree until almost smooth.
Mix 2 tbsp oil with coriander, garlic, paprika,
and cumin. Cover lamb, onions, and bell peppers
with this mixture and marinate in the fridge
for about 3 hours.
Preheat and oil grill. Thread lamb on skewers
alternately with peppers and onions. Brush with
more oil and season with a bit more salt and
pepper. Grill to desired doneness, turning
occasionally (7-9 minutes for medium rare).
Arrange kebabs on serving platter. Drizzle each
kebab lightly with pesto and serve remaining
pesto alongside.
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