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

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.