Author Notes: Looking for a way to use two spring favorites I came up with this combination. I have a wonderful lamb and artichoke stew we like a lot but I wanted something that comes together quickly and uses the grill. Kebab! Aioli is often paired with artichokes and mint with lamb. We ate lamb regularly growing up and sometimes my grandmother served it with a lemon wedge but didn't I see it served with mint jelly until college. I just can’t bring myself to put something that’s green and jiggles on my meat. On the other hand, fresh mint is very good with lamb. I’ve kept in Grandma’s touch of lemon. - Angela @ the well-worn apron
Lamb & Artichoke Kebabs
- 3 tablespoons olive oil
- 1 1/2 tablespoon sherry vinegar or lemon juice
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1 clove garlic, germ removed, crushed or pressed
- 8 ounces frozen artichokes, thawed
- 1/2 pint lamb stew meat, cut in 1" cubes
- Middle Eastern flat bread, warmed
- Combine oil, vinegar or lemon juice, salt, pepper, oregano, and garlic in a large bowl. Add lamb and artichokes, marinate for 1 hour. If you need or want to marinate longer, refrigerate.
- Heat grill to high. Thread artichokes and lamb onto 4 metal skewers.
- Oil cooking grate, using tongs and a wad of oiled paper towels. Grill kebabs, turning once, until meat and artichokes are browned, about 8 minutes.
- Serve with flat bread and aioli.
Minted Lemon Aioli
- 2-4 cloves garlic, germ removed
- 1/4 teaspoon kosher salt, more to taste
- 1/4 cup fresh mint leaves
- 1 large egg
- 1/2 teaspoon Dijon mustard
- 1/4 cup olive oil
- 3/4 cups grape seed oil
- 1/2 tablespoon lemon zest
- Place garlic and salt in food processor, whirl or pulse as needed to combine and mince. Add mint and do the same until it is finely chopped. Add egg, mustard, lemon juice, and olive oil whirl to combine. With the processor on, add grape seed oil in a thin, steady stream until the mixture thickens.
- Remove to bowl and fold in lemon zest, add salt to taste.