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Greek Lamb and Artichoke Skewers with Parsley Sauce

Jamie Purviance

  • People

    Serves 6

  • Prep Time

    30 mins

  • Marinating Time

    1 h

  • Grilling Time

    6 to 8 mins

Ingredients
Instructions

the Ingredients

20151023095405 Row Redmeat 25

Marinade

  • Completed step ¼ cup extra-virgin olive oil
  • Completed step Finely grated zest of 1 large lemon
  • Completed step 2 tablespoons fresh lemon juice
  • Completed step 2 tablespoons red wine vinegar
  • Completed step 1½ teaspoon dried oregano
  • Completed step 1 teaspoon minced garlic
  • Completed step 1 teaspoon kosher salt
  • Completed step ½ teaspoon freshly ground black pepper
 
  • Completed step 2 pounds boneless leg of lamb, trimmed of any excess fat and sinew, cut into 1-inch cubes
  • Completed step 1 bag (12 ounces) frozen quartered artichoke hearts, thawed

Sauce

  • Completed step 3 tablespoons extra-virgin olive oil
  • Completed step 1 tablespoon white wine vinegar
  • Completed step 1 tablespoon finely chopped fresh Italian parsley leaves
  • Completed step ¼ teaspoon minced garlic
  • Completed step ¼ teaspoon Dijon mustard
  • Completed step ¼ teaspoon kosher salt
  • Completed step ⅛ teaspoon freshly ground black pepper
 
  • Completed step 2 tablespoons whole fresh Italian parsley leaves
  • Completed step 1 lemon, cut into wedges (optional)
  • Completed step Cooked rice (optional)

Special Equipment

  • 12 metal or bamboo cocktail skewers

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Instructions

  • In a large bowl whisk the marinade ingredients. Add the lamb and artichoke hearts and turn to coat thoroughly. Cover and let marinate at room temperature for 1 hour, stirring occasionally.
  • If using bamboo cocktail skewers, soak them in water for at least 30 minutes.
  • Prepare the grill for direct cooking over medium heat (350° to 450°F).
  • In a small bowl whisk the sauce ingredients until smooth and emulsified. Set aside at room temperature until ready to serve.
  • Thread the lamb and artichokes onto skewers, beginning and ending with an artichoke piece and with at least two pieces of lamb together wherever possible (this will keep the meat juicy). Discard the marinade.
  • Brush the cooking grates clean. Grill the skewers over direct medium heat, with the lid closed, until well marked and medium rare, 6 to 8 minutes, turning once. Transfer the skewers to a platter and drizzle with the sauce. Top with the whole parsley leaves and serve immediately with lemon wedges and rice, if desired.
    Brush the cooking grates clean. Grill the skewers over medium heat, with the lid closed, until well marked and medium rare, 6 to 8 minutes, turning once. Transfer the skewers to a platter and drizzle with the sauce. Top with the whole parsley leaves and serve immediately with lemon wedges and rice, if desired.

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