Grilled Lamb and Artichoke Kebabs
photo by weber.com
Ingredients
- 2 1/2 lb. boneless lamb leg, trimmed and cut into 1-inch chunks
- 2 tbsp. olive oil
- 1 tsp. ground coriander
- 1 tsp. dried oregano
- Kosher salt
- pepper
- 3 lemons
- 2 cloves garlic, finely chopped
- 1/4 c. flat-leaf parsley, chopped
- 16 large marinated artichoke hearts
- 2 bunches scallions
Directions
- In large bowl, toss lamb with oil, then coriander, oregano and 1/2 teaspoon each salt and pepper. Finely grate zest of 2 lemons over lamb; add garlic and parsley and toss to combine. Let sit 1 hour or refrigerate overnight.
- Meanwhile, cut all lemons and artichokes in half and scallions crosswise into 2 1/2-inch pieces.
- Heat grill or grill pan on medium-high. Thread artichokes, scallions and lamb onto skewers.
- Grill kebabs, turning occasionally, until lamb reaches desired doneness, 6 to 8 minutes for medium-rare. Grill lemons, cut sides down, until charred, 2 to 3 minutes. Squeeze over kebabs.
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