Mediterranean Surf and Turf Kabobs


  • 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


Set the EGG for direct cooking at 425°F/218°C.

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!

Marinade Ingredients

  • 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

Marinade Instructions

Combine all of the ingredients for the marinade.  Set aside.


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