1 1⁄2 Pound, trimmed and cut into 0.75 inch pieces
2 Clove (10 gm), mashed
2 Cup (32 tbs), picked
1 Cup (16 tbs), picked
1⁄2 Cup (8 tbs), picked
1 Clove (5 gm), minced
1 Tablespoon, minced
1⁄4 Cup (4 tbs), toasted, chopped
Place the lamb in a shallow casserole dish. Toss with the garlic, lime juice, olive oil, salt and pepper. Thread each skewer with 3-4 pieces of lamb. Cover with plastic wrap and refrigerate for 2-3 hours or overnight.
Combine the basil, cilantro, mint, garlic, ginger, macadamia nuts and olive oil in the work bowl of a food processor. Puree until smooth. Add the lime juice, fish sauce and Tabasco. Pulse to combine. Set aside for one hour at room temperature for the flavors to develop.
Light the grill. Once hot, place the skewers over high heat and cook for 2-3 minutes, turning to cook all sides evenly. Transfer to a platter and place a small amount of Thai pesto on top.
Enjoy with a glass of Cakebread Cellars Cabernet Sauvignon.
A sassy entrée for the day is cook up some lamb skewered and had with a Thai pesto sauce! A dish that compliments the flavors and the seasoning! Watch Chef Brian make this dish with ease! Note the audio is a bit delaying and in some part of the video not audible!