Lamb Kebobs and Summer Squash

Summer is almost upon us and with it comes grilling, beer, and fresh air. Charring meat over an open flame becomes as restorative as a yoga class, and a back yard in Brooklyn can feel like a country retreat. Last night I did a little cooking without a kitchen at a BBQ in Williamsburg, and kebob was the word. Here are some photos of the night's events from the prep work at home, to the grill, and finally the cab ride home. The lamb marinade is an adaptation from a Food + Wine recipe, and the garlic, onions and squash were all fresh from the farmers market. Crack open a cold one to wash it all down.

Happy Father's Day Pop. I love you.

Lamb Kebobs

3 large lamb steaks, trimmed and cut into 2" pieces

1 cup greek yogurt

5 cloves garlic, minced

1 tsp. tumeric

1/2 tsp. cayenne

small pinch ghost pepper

1 tsp. salt

2 yellow onions, cut into wedges

Lemon and butter or ghee, optional

Combine the yogurt, garlic, spices and salt in a glass bowl, add the lamb and refrigerate (overnight if you like). When ready to grill alternate two pieces of lamb and one wedge of onion on skewers. Get a nice char on all sides cooking for about 3 minutes, and then continue to cook another four. If you want to get a little fancy, during the last four minutes you can brush the kebobs with a little melted butter or ghee and a squeeze of lemon.

I also made a yogurt sauce by pureeing one cup greek yogurt, salt, pepper a few mint leaves and the juice of half a lemon. Some toasted and ground cumin seeds would be a nice addition too.

Summer Squash

1 lb. summer squash, a variety is nice

1 bunch fresh tarragon

juice of half a lemon

4 garlic cloves, minced

salt + Pepper

2 tbs. olive oil

Wash and cut the summer squash into 1" pieces. In a bowl combine the squash with the rest of the ingredients, season to taste (about 1 tsp. salt and as much black pepper as you like). Let marinate until time to cook (no need to refrigerate if only made a few hours before grilling). Skewer and cook until tender trying not to char it to a crisp.

A tipsy splurge on a cab ride home over the Williamsburg Bridge, and through the lower east side.