Lamb Kebabs with Mint Pesto

• 1 cup (packed) fresh mint leavesmint
• 1/2 cup (packed) fresh cilantro leavescilantro
• 2 tablespoons pine nutspine-nut
• 2 tablespoons freshly grated Parmesan cheeseparmesan
• 1 tablespoon fresh lemon juicelemon-juice
• 1 medium garlic clove, peeledgarlic
• 1/2 teaspoon coarse kosher saltsalt
• 1/2 cup (or more) extra-virgin olive oilolive-oil
• 1 tablespoon extra-virgin olive oil plus additional for brushing
• 4 large garlic cloves, mincedgarlic
• 2 teaspoons coarse kosher saltsalt
• 1 1/2 teaspoons coriander seeds, ground in spice mill or in mortar with pestlecoriander
• 2 pounds trimmed boneless leg of lamb, cut into 1 1/4-inch cubes
• 2 large red bell peppers, cut into 1-inch squaresbell-pepper
• 1 large red onion, cut into 1-inch squaresred-onion
• 6 to 8 metal skewers

1. 01Blend first 7 ingredients in processor to coarse puree. With machine running, gradually pour in 1/2 cup oil; puree until almost smooth. Transfer pesto to bowl. Season with salt and pepper.
2. 02Mix 1 tablespoon oil, garlic, coarse salt, and coriander in medium bowl. Add lamb; toss to coat. Cover and chill at least 2 hours and up to 4 hours.
3. 03Prepare barbecue (medium-high heat). Thread lamb on skewers alternately with peppers and onions. Place on baking sheet. Brush with oil; sprinkle with pepper. Grill to desired doneness, turning occasionally, 7 to 9 minutes for medium-rare.
4. 04Arrange kebabs on serving platter. Drizzle each kebab very lightly with pesto and serve remaining pesto alongside.

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