Grilled lamb, artichoke, and pepper kebabs

Grilled Lamb, Artichoke & Pepper Kebabs

Total Time
40 min
15 min
5 min
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.


Cooking spray

4 spray(s)

Olive oil

1 Tbsp

Lemon zest

1 tsp

Fresh lemon juice

1 Tbsp


1 large clove(s), grated


1½ tsp, finely chopped


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


  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