Ingredients
- 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
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
Instructions
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!