Shish kebab in the Italian version: the pesto “works” with lamb and lamb no worse than satsibeli or soy sauce. The sauce at the same time gives the meat freshness, acidity, piquancy and removes its own specific smell, which not everyone likes lamb.
- 1 large red onion
- 30 g mint leaves
- 30 g basil leaves
- 30 g parsley leaves
- 50 g pine nuts
- 40 g finely grated Parmesan
- 18 ml freshly squeezed lemon juice
- 1 clove of garlic
- 5 g of sea salt
- 34 ml olive oil
- 4-5 cloves of garlic
- 15 g of sea salt
- 1 kg boneless lamb (leg)
- 2 red bell peppers
STEP-BY-STEP COOKING RECIPE
For pesto, put all the leaves, nuts, cheese, garlic in a blender bowl. Add lemon juice and whip everything in an impulsive manner, gradually adding olive oil. Put the pesto in a bowl, salt and pepper.
Cut the meat into cubes of 2-3 cm, salt and pepper. chop the onion and bell pepper in the same slices. String meat on skewers, alternating pieces with onions and peppers. Drizzle with olive oil.
Preheat the grill or barbecue to medium heat. If using a barbecue, let it burn to gray coals. Fry kebabs, turning over from time to time, 7-9 minutes.
When serving, sprinkle each kebab with pesto, serve the remaining pesto separately.
Illustrations to the material: LLC Publishing House Gastronom
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