Grilled Lamb, Artichoke & Pepper Kebabs
4
Points®
Total time: 40 min • Prep: 15 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Chunks of lean leg of lamb marinate in a mixture of olive oil, lemon juice, and rosemary, picking up tons of flavor despite the short soaking time. They’re skewered with fun accompaniments—colorful 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. If you like fresh mint, add a few leaves for garnish.
Ingredients
Cooking spray
4 spray(s)
Olive oil
1 Tbsp
Lemon zest
1 tsp
Fresh lemon juice
1 Tbsp
Garlic
1 large clove(s), grated
Rosemary
1½ tsp, finely chopped
Honey
1 tsp
Kosher salt
¾ tsp, divided
Black pepper
½ tsp
Uncooked lean and trimmed lamb leg
1 pound(s), cut into 24 cubes
Sweet mini peppers
16 item(s)
Red onion
½ medium, cut into 16 (1-inch) pieces
Canned artichoke hearts, drained
15 oz, 8 hearts, halved lengthwise
Instructions
1
Coat grill rack with nonstick spray. Preheat gas grill to medium- high, or prepare medium-high fire in charcoal grill.
2
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.
3
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.
4
Serving size: 2 kebabs
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