Greek Lamb and Artichoke Skewers with Parsley Sauce | Red Meat Recipes | Weber Grills | Weber US

Ingredients

• ¼ cup/60 milliliters extra-virgin olive oil
• Finely grated zest of 1 large lemon
• 2 tablespoons fresh lemon juice
• 2 tablespoons red wine vinegar
• 1½ teaspoon dried oregano
• 1 teaspoon minced garlic
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 pounds/910 grams boneless leg of lamb, trimmed of any excess fat and sinew, cut into 1-inch cubes
• 1 bag (12 ounces) frozen quartered artichoke hearts, thawed
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon white wine vinegar
• 1 tablespoon finely chopped fresh Italian parsley leaves
• ¼ teaspoon minced garlic
• ¼ teaspoon Dijon mustard
• ¼ teaspoon kosher salt
• ⅛ teaspoon freshly ground black pepper
• 2 tablespoons whole fresh Italian parsley leaves
• 1 lemon, cut into wedges (optional)
• Cooked rice (optional)