Grilled Kebabs With Mint and Garlic
Marinades
Mix olive oil, garlic, kosher salt and coriander and keep them for 2 to 4 hours.
Mix olive oil, garlic, kosher salt and coriander and keep them for 2 to 4 hours.
Steps
Put 250g of fresh mint leaves, 125g of fresh coriander, 40g of pine nuts, 40g of fresh grated Parmesan, 20ml of fresh lemon juice, 1 clove of garlic and 10g of salt into a blender and slowly pour 125 grams of olive oil and blend them until they are smooth. Add salt and black pepper. Mix 900 grams of lamb, 4 cloves of minced garlic, 10 grams of salt and 20 ml of oil; refrigerate and marinate for 2 to 4 hours. Put the lamb, onion segment and red pepper on the stick, and apply them with oil. Put them in a baking tray. Roast them for 7 to 9 minutes over medium or high heat. When they are cooked, add the blended source. A sous-vide cooker is perfect for having tender kebabs.
Put 250g of fresh mint leaves, 125g of fresh coriander, 40g of pine nuts, 40g of fresh grated Parmesan, 20ml of fresh lemon juice, 1 clove of garlic and 10g of salt into a blender and slowly pour 125 grams of olive oil and blend them until they are smooth. Add salt and black pepper. Mix 900 grams of lamb, 4 cloves of minced garlic, 10 grams of salt and 20 ml of oil; refrigerate and marinate for 2 to 4 hours. Put the lamb, onion segment and red pepper on the stick, and apply them with oil. Put them in a baking tray. Roast them for 7 to 9 minutes over medium or high heat. When they are cooked, add the blended source. A sous-vide cooker is perfect for having tender kebabs.
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