Justin fired up the grill last weekend and made these bad boys and oh.my.word were they fantastic. The cilantro pesto sauce was especially delish and would be wonderful over shrimp or brushetta. The below recipe is tweeked from the one which we found in this book.
Cilantro Pesto Kebabs:
1 lb turkey steaks (we used chicken breast cubes instead)
2 zucchini, thickly sliced
1 red and 1 yellow bell pepper, seeded and cut into 2-inch squares
8 cherry tomatoes
8 pearl onions, peeled (we just chopped up a few whole onions which was cheaper than buying pearl onions)
marinade:
6 tbsp olive oil
3 tbsp dry white wine
1 tsp green peppercorns, crushed
2 tbsp chopped fresh cilantro
salt
cilantro pesto:
4 tbsp chopped fresh cilantro
1 tbsp chopped fresh parsley
1 garlic clove
1/2 cup pine nuts (we omitted this and it still tasted yummy)
1/4 cup grated parmesan cheese
6 tbsp extra virgin olive oil
juice of 1 lemon
Place poultry in large glass bowl. Pour marinade mixture over meat, cover with plastic wrap and marinate in fridge for 2 hours. Preheat bbq. To make pesto, put cilantro and parsley in food processor and process until finely chopped. Add the garlic and pine nuts and pulse until chopped. Add the parmesan, olive oil, and lemon juice and process briefly to mix. Transfer to a bowl, cover, and let chill in the fridge until required. Drain poultry, reserving marinade. Thread polutry on pre-oiled kebab skewers along with the other chopped veggies. Cook over medium-hot coals, turning and brushing frequently with the marinade, for 10 minutes, until cooked through. Serve with cilantro pesto.
Cilantro Pesto Kebabs:
1 lb turkey steaks (we used chicken breast cubes instead)
2 zucchini, thickly sliced
1 red and 1 yellow bell pepper, seeded and cut into 2-inch squares
8 cherry tomatoes
8 pearl onions, peeled (we just chopped up a few whole onions which was cheaper than buying pearl onions)
marinade:
6 tbsp olive oil
3 tbsp dry white wine
1 tsp green peppercorns, crushed
2 tbsp chopped fresh cilantro
salt
cilantro pesto:
4 tbsp chopped fresh cilantro
1 tbsp chopped fresh parsley
1 garlic clove
1/2 cup pine nuts (we omitted this and it still tasted yummy)
1/4 cup grated parmesan cheese
6 tbsp extra virgin olive oil
juice of 1 lemon
Place poultry in large glass bowl. Pour marinade mixture over meat, cover with plastic wrap and marinate in fridge for 2 hours. Preheat bbq. To make pesto, put cilantro and parsley in food processor and process until finely chopped. Add the garlic and pine nuts and pulse until chopped. Add the parmesan, olive oil, and lemon juice and process briefly to mix. Transfer to a bowl, cover, and let chill in the fridge until required. Drain poultry, reserving marinade. Thread polutry on pre-oiled kebab skewers along with the other chopped veggies. Cook over medium-hot coals, turning and brushing frequently with the marinade, for 10 minutes, until cooked through. Serve with cilantro pesto.
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