Mediterranean Surf and Turf Kabobs
For the skewers
1 lb. boneless leg of lamb (cut into 1 x 1 pieces)
1 lb. jumbo shrimp (peeled and deveined)
1 red onion (cut into 1 x 1 chunks)
1 container baby portobello mushrooms
1 container grape tomatoes
1 can artichoke hearts
For the marinade
1 cup olive oil
¼ cup red wine vinegar
¼ cup capers (chopped)
2 tbsp. fresh oregano (chopped)
2 tbsp. fresh rosemary (chopped)
2 tbsp. thyme (chopped)
1-2 cloves garlic (chopped)
1-2 tsp. kosher salt
½ tsp. ground black pepper
½ tsp. cumin
½ tsp. ground coriander
Set the EGG for direct cooking at 425°F/218°C.
Combine all of the ingredients for the marinade. Set aside.
You will make 2 different skewers – one will hold the lamb, mushrooms, shrimp and onions. The other will have tomatoes and artichokes. Place the skewers in a pan or dish and pour marinade over them. Toss skewers in marinade and allow marinating for up to 1 hour.
Grill the lamb/shrimp skewer for 7-10 minutes or until cooked thoroughly (suggested internal temperature is 135°F/57°C). Grill the tomato/artichoke skewer for 3-5 minutes. Take the grilled items off the skewer and serve with either rice or couscous with Tzatziki sauce for a delicious meal!