Skewers of Marinated Crete Spring Lamb with Artichokes and Lemons - OLDWAYS - Cultural Food Traditio

Ingredients

• 2 pounds boneless lamb, cut into 1-inch chunks
• 1 head garlic, 4 cloves finely chopped
• 1 bunch fresh mint, coarsely chopped
• 1 bunch fresh parsley, coarsely chopped
• ½ cup extra virgin olive oil
• Freshly ground black pepper
• Chopped zest of 1 lemon
• 2 lemons, thinly sliced
• 2 baby artichokes, cut into quarters
• Sea salt