Grilled Lamb, Artichoke & Pepper Kebabs

PersonalPoints™
per serving


Total Time: 40 min
Prep: 15 min
Cook: 5 min
Serves: 4
Easy
Marinate chunks of lean leg of lamb 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:
  • 4 sprays cooking spray
  • 1 tbsp Olive oil
  • 1 tsp lemon zest
  • 1 tbsp fresh lemon juice
  • 1 large garlic clove, grated
  • 1½ tsp rosemary, finely chopped
  • 1 tsp honey
  • ¾ tsp kosher salt, divided
  • ½ tsp black pepper
  • 1 lb uncooked lean and trimmed lamb legs, cut into 24 cubes
  • 16 sweet mini baby bell peppers
  • ½ medium uncooked red onion, cut into 16 (1-inch) pieces
  • 15 oz canned artichoke hearts without oil, 8 hearts, halved lengthwise

Instructions
  1. Coat grill rack with nonstick spray. Preheat the gas grill to medium-high, or prepare a medium-high fire in a charcoal grill.
  2. In a 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 the grill. Close lid and grill for 3 minutes on each side or to the desired degree of doneness. Season kebabs with remaining 1⁄4 tsp salt.
  4. Serving Size: 2 kebabs.
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