Mediterranean Lamb & Artichoke Skewers with Herbed Quinoa

Mon Oct 27 2025

Mediterranean Lamb & Artichoke Skewers with Herbed Quinoa

Juicy lamb skewers marinated in lemon and herbs, grilled with artichoke hearts and colorful peppers, served over a fluffy, nutrient-rich quinoa salad.

There’s something magical about Mediterranean flavors — the sun-kissed citrus, the fragrant herbs, and the vibrant colors on the plate. This dish brings together all those elements in a healthy, satisfying way.

Perfect for a weeknight dinner or a weekend grill session, these lamb and artichoke skewers are juicy, flavorful, and beautifully complemented by a bed of herbed quinoa. It’s a complete meal that feels indulgent yet nourishing.

Let’s dive into this simple yet impressive recipe that will transport you straight to the shores of the Mediterranean.

Ingredients

300g lean lamb leg, cut into 2.5cm cubes
100g quinoa
200ml water or vegetable broth
150g canned artichoke hearts in water, drained and halved
100g cherry tomatoes
1 red bell pepper, cut into 2.5cm pieces
1/2 red onion, cut into wedges
30ml extra virgin olive oil
1 lemon, for juice and zest
2 cloves garlic, minced
2 tablespoons mixed fresh parsley and mint, chopped
1 teaspoon dried oregano
Salt and black pepper to taste

Instructions

Rinse the quinoa under cold water. In a small pot, combine the quinoa and 200ml of water or broth. Bring to a boil, then reduce heat, cover, and simmer for 15–20 minutes, or until all the liquid is absorbed. Set aside.
While the quinoa cooks, prepare the marinade. In a medium bowl, whisk together 15ml of olive oil, the juice of half a lemon, minced garlic, dried oregano, salt, and pepper.
Add the lamb cubes to the marinade and toss to coat. Let it marinate for at least 15 minutes at room temperature.
Thread the marinated lamb, artichoke hearts, cherry tomatoes, red bell pepper, and red onion pieces onto skewers, alternating the ingredients.
Heat a grill pan or outdoor grill over medium-high heat. Lightly oil the grates. Grill the skewers for 8–12 minutes, turning occasionally, until the lamb is cooked to your liking and the vegetables are tender-crisp.
Fluff the cooked quinoa with a fork. Stir in the remaining 15ml of olive oil, the zest and juice of the remaining lemon half, and the chopped fresh herbs. Season with a pinch of salt and pepper.
To serve, divide the herbed quinoa between two plates and top with the hot grilled skewers.

Tips & Substitutions

Make it vegetarian: Swap the lamb for halloumi or marinated tofu cubes for a lighter, meat-free version.
Boost flavor: Add a spoonful of Greek yogurt mixed with lemon and herbs as a creamy side dip.
Meal prep friendly: Cook extra quinoa and store it in the fridge for up to 3 days for easy weekday lunches.