If you are looking for a delicious recipe for grilled kabobs from the Big Green Egg, look no further. We have tested this Mediterranean Surf and Turf Kabobs recipe from the Big Green Egg website and give it five stars. The recipe’s marinade infuses tasty bites of shrimp, lamb, artichoke, tomatoes and onions with the flavors of Mediterranean herbs and spices and ensures the meat stays moist when grilled.
Start by making the marinade: in a bowl combine 1 cup olive oil, 1/4 cup red wine vinegar, 1/4 cup chopped capers, 2 tablespoons each fresh chopped oregano, rosemary and thyme, 1-2 cloves chopped garlic (I like it garlicky, so we used two), 1.5 teaspoons salt, 1/2 teaspoon each ground black pepper, cumin and ground coriander. Smells sooo good!
Set up your Big Green Egg grill for direct head and pre-heat it to 425F.
Next you’ll want to cut the meat of a 1lb boneless leg of lamb into 1in cubes. Do the same with a red onion and place them on skewers with peeled jumbo shrimps, baby portobello mushrooms, grape tomatoes and canned artichoke heart sections. Now, the original recipe calls for separating the tomato and artichoke hearts onto different skewers than the other ingredients and grill them a little less long. We found that combining them on one skewer is just fine. We also added bell peppers because, why not?!
Place the skewers in a baking dish, roasting pan or similar and pour the marinade over them. Move the skewers around a bit to ensure everything is nicely coated with this delicious herb marinade. Marinate for one hour and then grill them on your Big Green Egg for 7 – 12 minutes or until the meat is done to your liking.
Buon appetito!
