Grilled Lamb and Artichoke Kebabs

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Grilled Lamb and Artichoke Kebabs

photo by weber.com


  • 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


  1. 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.
  2. Meanwhile, cut all lemons and artichokes in half and scallions crosswise into 2 1/2-inch pieces.
  3. Heat grill or grill pan on medium-high. Thread artichokes, scallions and lamb onto skewers.
  4. 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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