Lamb kebabs with artichoke hearts and peppers
Fresh lemon juice
1½ tsp, finely chopped
¾ tsp, divided
1 large clove(s), grated
Uncooked lean and trimmed lamb leg(s)
1 pound(s), cut into 24 cubes
Sweet mini baby bell pepper(s)
Uncooked red onion(s)
½ medium, cut into 16 (1-in) pieces
Canned artichoke hearts without oil
15 oz, 8 hearts, halved lengthwise
- 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.
- 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.
- Serving size: 2 kebabs