I've been cooking on the grill every week for the past month or so and the protein I come back to is lamb, specifically ground lamb. Here is the first of a couple of really simple recipes that are flamably fun on the grill, especially since the fat content of the lamb I get must be really freakin high. No wonder it's super cheap!

Lamb Kebabs and Grilled Veggies

1/2 lb raw lamb per person
wood skewers
2 shallots or 1 yellow onion diced fine
1/4 cup fresh chopped parsley
1/2 tsp paprika
1/4 tsp garlic powder

Mix all the ingredients in a bowl and form into long slender lambsicle (eew) on each skewer. You should get 2 or 3 kebabs per person. Keeping kebabs on the edges of the grate, grill until the outside starts to char and the inside is cooked through. Cook covered and still watch for flare-ups.

Mixed Veggies: Zucchini, Tomato, Peppers, Red Onions, whatever…

I make great use of my grill basket/press which has a handle so I can flip it over. I slice zucchini, multicolored peppers, tomatoes and red onions and toss them in olive oil, salt them generously and cook them over a hot grill until they are cooked and lightly singed. Reserve them while you cook your meat.

I am also putting a Zojirushi rice cooker through its paces and mixing diced tomatoes as a partial substitute for water and adding 1 tsp paprika, 1 tsp garlic powder and a generous 2 pinches of kosher salt results in 3 cups of a nicely flavored and light tomato-rice.

Here's the easy magic part… yogurt sauce. It's basically made for you.

1 container of Greek Yogurt
chopped dill
fine chopped white onion

Stir it up and serve it with slices of cucumber tomatos and lemon

Another nice touch would be some calamata olives… and maybe an acidic Greek white from Santorini? I've been on a colombard kick. Eté from Gascony is a great bottle and should be under $10.

And eat outside.

–Josh Brusin