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Yields:
8
Total Time:
1 hr 30 mins
Drizzle lemon juice over grilled lamb for extra tang.
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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 cup flat-leaf parsley, chopped
- 16 large marinated artichoke hearts
- 2 bunches scallions
Directions
- Step 1In 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.
- Step 2Meanwhile, cut all lemons and artichokes in half and scallions crosswise into 2 1/2-inch pieces.
- Step 3Heat grill or grill pan on medium-high. Thread artichokes, scallions and lamb onto skewers.
- Step 4Grill 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.
Nutritional information (per serving): About 265 calories, 14.5 g fat (3.5 g saturated), 28 g protein, 320 mg sodium, 8 g carb, 2 g fiber
What you'll need: bamboo skewers ($4, amazon.com)
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