Makes: 6 servings
3 pounds boneless leg of lamb, cut into 2-inch cubes
2 tablespoons Mediterranean spice mix (see below)
1 cup bottled olive oil vinaigrette
6 large whole mushrooms
3 bell peppers, cut into 2-inch squares
1 red onion, cut into 6 wedges
1 can (14 ounces) whole artichoke hearts, rinsed and drained
2 teaspoons fne sea salt
2 teaspoons pepper
Mediterranean Spice Mix:
1 cup dried rosemary
1 cup dried marjoram
1 cup dried oregano
1 cup coarse sea salt
1 cup granulated garlic
1 cup coarsely ground black pepper
Set up grill for direct cooking over high heat (400° to 450°F). Oil grill grates when ready to start grilling.
Place meat in a shallow baking dish. Sprinkle with spice mix, tossing to coat. Drizzle with vinaigrette. Let stand for 20 minutes. Remove meat from marinade (discard marinade). Thread meat onto six 16-inch skewers. Thread vegetables onto another six 16-inch skewers. Sprinkle kebabs evenly with salt and pepper.
Grill meat for 3 to 5 minutes on each side, or until desired doneness. Grill vegetables for 2 to 4 minutes on each side, or until crisp-tender.
In a medium bowl, stir together 1 cup dried rosemary, 1 cup dried mar- joram, 1 cup dried oregano, 1 cup coarse sea salt, 1 cup granulated garlic, and 1 cup coarsely ground black pepper. Store mixture in an airtight container. Package in a nice jar.