Great Grilled Lamb: Cook Once, Eat Twice
I can’t get enough BBQ this summer, so grilled lamb kebabs are taking center stage this week. Simple Mediterranean flavors like lemon juice, allspice, and cinnamon lend themselves well to marinades for lamb. If you love grilled lamb, too, just remember to bring the kebabs to room temperature before grilling.
When making dinner for the first recipe below, double the amount and prep all of the lamb at once. The only task for next day’s lunch will be bringing the leftover meat to room temperature and then tossing it with fresh vegetables.
Day One (dinner): For this delectable shish kebab with tahini sauce, I like to make a garlic paste — finely mincing instead of chopping. An easy trick is to crush the garlic with the back of your knife on a cutting board spread with a thin coat of sea salt. Or, simply grate the garlic with a micro plane. Serve these kebabs over rice to soak up the flavorful juices from the meat.
Day Two (lunch): I never tire of the classic Mediterranean flavors (especially the mint!) in this grilled lamb kebab salad with cucumber, tomatoes & pita always tastes great the next day for lunch. To save time, buy pre-made pita chips or skip the chips altogether for an equally satisfying meal.
Toss it on — the grill with these great summer grilling recipes!