Grilled Lamb, Artichoke & Pepper Kebabs
Fresh lemon juice
1 large clove(s), grated
1½ tsp, finely chopped
¾ tsp, divided
Uncooked lean and trimmed lamb leg
1 pound(s), cut into 24 cubes
Sweet mini baby bell peppers
½ medium, cut into 16 (1-inch) pieces
Canned artichoke hearts, drained
15 oz, 8 hearts, halved lengthwise
- Coat grill rack with nonstick spray. Preheat gas grill to medium- high, or prepare medium-high fire in charcoal grill.
- In medium bowl, stir oil, lemon zest and juice, garlic, rosemary, honey, 1⁄2 tsp salt, and black pepper. Add lamb and toss well to coat. Marinate at room temperature for 20 minutes.
- Using 8 (10- to 12-inch) skewers, alternately thread 3 lamb cubes, 2 peppers, 2 onion pieces, and 2 artichoke halves onto each skewer. Coat both sides of kebabs with nonstick spray and arrange kebabs on grill. Close lid and grill for 3 minutes on each side or to desired degree of doneness. Season kebabs with remaining 1⁄4 tsp salt.
- Serving size: 2 kebabs