Lamb & Artichoke Kebabs With Minted Lemon Aioli

• Lamb & Artichoke Kebabs
• 3 tablespoons olive oil
• 1 1/2 tablespoons sherry vinegar or lemon juice
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 1 clove garlic, germ removed, crushed or pressed
• 8 ounces frozen artichokes, thawed
• 1/2 pound lamb stew meat, cut in 1" cubes
• Middle Eastern flat bread, warmed
• Minted Lemon Aioli
• 2-4 cloves garlic, germ removed
• 1/4 teaspoon kosher salt, more to taste
• 1/4 cup fresh mint leaves
• 1 large egg
• 1/2 teaspoon Dijon mustard
• 1/4 cup olive oil
• 3/4 cup grape seed oil
• 1/2 tablespoon lemon zest

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. Heat grill to high. Thread artichokes and lamb onto 4 metal skewers.
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. Serve with flat bread and aioli.
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. Remove to bowl and fold in lemon zest, add salt to taste.

kebabs, olive oil, sherry vinegar, kosher salt, freshly ground pepper, clove garlic, frozen artichokes, stew meat, eastern flat bread, lemon aioli, garlic, kosher salt, fresh mint, egg, mustard, olive oil, grape seed oil, lemon zest

Taken from food52.com/recipes/12112-lamb-artichoke-kebabs-with-minted-lemon-aioli (may not work)