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Grilled Lamb and Artichoke Kebabs

By The Good Housekeeping Test KitchenPublished: Mar 19, 2018

grilled lamb and artichoke kebabs on a blue plate

Mike Garten

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

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