Marinated Kebobs

Dr. Sweetpea is a huge fan of eating Kebabs in the summer. They're super easy to make and usually very versatile. We found a fantastic Greek Kebab recipe in May and we've made this twice already since the meat is so juicy and flavorful. Personally, I love eating these with big pieces of pita bread drizzled with olive oil. Definitely try making these at home and don't be surprised if your neighbors come out asking what you're making! They smell AMAZING on the grill!

Marinated Kebabs

(Source: Ina Garten)

1 pound plain yogurt (regular or lowfat)

1/4 cup good olive oil, plus more for brushing grill

1 teaspoon lemon zest

1/4 cup freshly squeezed lemon juice (2 lemons)

5 tablespoons fresh whole rosemary leaves

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 pounds top round lamb (we used boneless short ribs)

1 red onion

Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large, non-reactive bowl. Add the lamb, making sure it is covered with the marinade, cover with plastic wrap and refrigerate overnight or for up to 2 days. Prepare a charcoal grill with hot coals. Spread the coals in one tight layer on the grill. Cut the lamb in 1 1/2-inch cubes. You should have about 20 cubes. Cut the red onion in 8 pieces and separate each piece into 3 or 4 sections. Loosely thread 3 or 4 pieces of lamb onto skewers alternately with sections of onion. Sprinkle both sides of the lamb cubes with salt and pepper. Place the skewers on the hot grill and cook for 10 to 15 minutes, turning 2 or 3 times, until the lamb is medium-rare.