Lamb & Artichoke Kebabs With Minted Lemon Aioli

1. 1

   Combine oil, vinegar or lemon juice, salt, pepper, oregano, and garlic in a large bowl. Add lamb and artichokes, marinate for 1 hour. If you need or want to marinate longer, refrigerate.

2. 2

   Heat grill to high. Thread artichokes and lamb onto 4 metal skewers.

3. 3

   Oil cooking grate, using tongs and a wad of oiled paper towels. Grill kebabs, turning once, until meat and artichokes are browned, about 8 minutes.

4. 4

   Serve with flat bread and aioli.

5. 5

   Place garlic and salt in food processor, whirl or pulse as needed to combine and mince. Add mint and do the same until it is finely chopped. Add egg, mustard, lemon juice, and olive oil whirl to combine. With the processor on, add grape seed oil in a thin, steady stream until the mixture thickens.

6. 6

   Remove to bowl and fold in lemon zest, add salt to taste.

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