Lamb and Zucchini Kebab
by Editorial Staff
Lamb and zucchini kebab are grilled and served with pesto sauce.
Ingredients
- Lamb shank, pulp (diced 3.5-4 cm) – 450 g
- Green zucchini (diced 2.5 cm) – 240 g
- Zucchini yellow (diced 2.5 cm) – 240 g
- Fresh parsley, leaves – 0.25 cups
- Fresh mint, leaves – 0.25 cups
- Roasted almond petals – 3 tbsp
- Parmesan cheese (chopped on a grater) – 2 tbsp
- Garlic (chopped) – 2 cloves
- Lemon juice – 3 tbsp
- Water – 1-2 tbsp
- Olive oil – 2 tbsp
- Salt – 1/8 teaspoon + 1/4 teaspoon
- Balsamic vinegar – 2 tbsp
- Ground black pepper – 1/8 teaspoon.
Directions
- Prepare the pesto sauce. In a blender, combine parsley, mint, almonds, cheese and garlic, chop until smooth (3-4 pulsations). Add 1 tablespoon to the blender. a spoonful of lemon juice, water, 2 teaspoons of olive oil and 1/8 teaspoon of salt, a couple more pulsations. Pour the sauce into a small bowl, cover and refrigerate.
- Prepare the kebab marinade. In a small bowl, mix 2 tablespoon. tablespoons of lemon juice, vinegar, 2 teaspoons of olive oil, 1/4 teaspoon of salt and 1/8 teaspoon of ground black pepper.
- Place the chopped lamb in a large plastic bag in a large bowl. Pour the marinade into a bag with meat, tie the bag, shake it slightly and put in the refrigerator for 1-4 hours, periodically turning it over.
- Remove the meat from the marinade and string on wooden skewers 25 cm long, leaving a gap of about 0.5 cm between the pieces of meat.
- String the zucchini on 4 more wooden skewers, also at a short distance from each other. Brush the zucchini with 2 teaspoons of olive oil.
- Turn on the grill to preheat to medium heat. Place the kebabs on the grill rack, cover and cook for about 12-14 minutes, turning the kebabs occasionally.
- Serve kebabs with prepared pesto sauce.
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