Photo of Lamb kebabs with artichoke hearts and peppers by WW

Lamb kebabs with artichoke hearts and peppers

Points® value
Total Time
41 min
15 min
6 min
Chunks of lean leg of lamb marinate in a mixture of olive oil, lemon juice, and rosemary, picking up tons of flavour despite the short soaking time. They’re skewered with fun accompaniments—colourful mini peppers (which require no prep) and canned artichoke hearts. The artichokes are delicate, so take care when flipping the kebabs to keep them from tearing or falling off.


Cooking spray

4 spray(s)

Olive oil

1 tbsp(s)

Lemon zest

1 tsp(s)

Fresh lemon juice

1 tbsp(s)


1½ tsp(s), finely chopped


1 tsp(s)

Kosher salt

¾ tsp(s), divided

Black pepper

½ tsp(s)


1 clove(s), large, grated

Uncooked lean and trimmed lamb leg

1 pound(s), cut into 24 cubes

Sweet mini baby bell peppers

16 pepper(s)

Red onion

½ medium, cut into 16 (1-in) pieces

Canned artichoke hearts without oil

15 oz, 8 hearts, halved lengthwise


  1. Coat grill rack with nonstick spray. Preheat grill to medium-high heat or prepare medium-high fire. In a medium bowl, stir together oil, lemon zest and juice, rosemary, honey, ½ tsp salt, pepper, and garlic. Add lamb and toss well to coat. Marinate at room temperature 20 minutes.
  2. Onto each of 8 (10- to 12-in) skewers, alternately thread 3 lamb cubes, 2 peppers, 2 onion pieces, and 2 artichoke halves. Coat both sides of kebabs with nonstick spray. Arrange kebabs on grill rack; close lid and grill 3 minutes on each side or to desired degree of doneness. Sprinkle with remaining ¼ tsp salt.
  3. Serving size: 2 kebabs