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