Serves: 6

Ingredients:

Directions:

To make the marinade, place the walnuts in a food processor and pulse to chop them to smaller than raisin size. Add the remaining ingredients and pulse
to blend. Transfer to a large bowl.

Add the meat to the bowl and stir, turning to make sure all surfaces are coated with marinade. Cover and set aside to marinate for at least 1 hour or as long as overnight; refrigerate if the marinating time is more than 2 hours.

Bring the meat to room temperature before grilling. Preheat a charcoal or gas grill.

Brush off most of the marinade that is clinging to the meat and reserve the marinade. Thread the meat onto metal skewers so that the pieces are barely touching each other, not crowded together; this helps the meat cook evenly. Place the skewers 4 to 5 inches from the coals or flame and grill, turning occasionally, for 7 to 12 minutes, depending on the heat of your fire and the desired degree of doneness.

While the meat is grilling, or once it comes off the grill, pour the marinade into a small saucepan, add about ½ cup water, and bring to a boil over medium heat. Cook for a few minutes, stirring occasionally. Taste it and season with salt if you wish; if it is too tart for your taste, stir in a teaspoon of sugar to taste. Stir in some tarragon leaves once it comes off the heat. Pour into a small serving bowl.

Serve the skewers over a bed of rice pilaf along with the platter of herbs, the sauce and a bowl of Tzatziki.