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.