Grilled Kebabs With Mint and Garlic

Marinades
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.


 

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