Spicy Lamb Kofte

• 1 medium onion, chopped
• 3 cloves garlic
• 1 cup flat leaf parsley leaves
• 1 1/4 tsp aleppo pepper* or 1/2 tsp red pepper flakes
• 1 tsp ground allspice
• 1 tsp sea salt
• 3/4 tsp ground cinnamon
• 1/2 tsp ground cumin
• 2 lbs ground lamb

In a food processor, pulse the onion and garlic until finely chopped. Add the parsley, aleppo pepper, allspice, salt, cinnamon and cumin. Pulse until combined. Add the lamb and pulse just until well mixed.

Heat the oven to 350 degrees F. Divide the lamb mixture into 12 portions. Form each portion into a ball, then roll into a cigar shape. Place the sausages onto a baking sheet sprayed with non stick cooking spray.

Lamb Kofte can be grilled or broiled also. Skewer each sausage, then grill or broil 5-8 minutes, turning occasionally, until done.

Bake the kofte for 20 minutes, turn over, and cook another 10 minutes.

Serve your kofte with pita bread, hummus, chopped tomatoes and chopped onions. Rice pilaf is also a nice side dish with the kofte.

*Aleppo pepper is a mild, bright red pepper with a fruity, balanced flavor. Aleppo pepper can be found in Middle Eastern stores.

Grilled Pork Chops

• 4 garlic cloves, minced
• 3 tablespoons vegetable oil, plus more for grates
• 2 tablespoons light-brown sugar
• 2 tablespoons coarse salt
• 2 teaspoons paprika
• 1/2 teaspoon ground pepper
• 1/2 teaspoon cayenne pepper
• 4 bone-in pork loin chops (3 pounds total)

In a bowl, mix together garlic, oil, sugar, salt, paprika, pepper, and cayenne until a paste forms. Coat pork chops with paste and wrap in plastic. Refrigerate 1 hour (or up to 3).

Heat grill to medium-high; clean and lightly oil hot grates. Grill pork, covered, 5 minutes per side for medium. Let rest 5 minutes before serving.

Makes 4 servings

from Everyday Food

Favorite Turkey Burger

• 1 1/2 pounds ground turkey (preferably 92 to 93 percent lean)
• 1/2 cup finely grated Gruyere cheese
• 4 scallions, thinly sliced
• 1/4 cup dried breadcrumbs
• 1/4 cup Dijon mustard
• 1 garlic clove, minced
• Coarse salt and ground pepper
• Oil

Heat grill to high. In a medium bowl, use a fork to gently combine ground turkey with Gruyere, scallions, breadcrumbs, mustard, and garlic; season generously with salt and pepper. Gently form mixture into four 1-inch-thick patties.

Lightly oil grill. Place patties on hottest part of grill; sear until browned, 1 to 2 minutes per side. Move patties to cooler part of grill; continue grilling until cooked through, 5 to 10 minutes per side.

Serves 4

from Martha Stewart

Carne Asada

Carne asada shown wrapped up in a flour tortilla with pico de gallo and avocado

Carne asada is the thinly sliced, grilled beef served so often in tacos and burritos. It is also commonly served as is, with rice and beans on the side. Although almost any cut of beef can be butterflied into thin sheets for the carne asada, typically it is made from flank steak or skirt steak. It can be grilled just with salt and pepper for flavorings, or it can be marinated. The following is a recipe for marinated carne asada.

• 2 pounds flank or skirt steak
• Olive oil
• Kosher salt and freshly ground black pepper

Marinade:

• 4 garlic cloves, minced
• 1 jalapeño chile pepper, seeded and minced
• 1 teaspoon freshly ground cumin seed (best to lightly toast the seeds first, then grind them)
• 1 large handful fresh cilantro, leaves and stems, finely chopped (great flavor in the stems)
• Kosher salt and freshly ground black pepper
• 2 limes, juiced
• 2 tablespoons white vinegar
• 1/2 teaspoon sugar
• 1/2 cup olive oil

1. Lay the flank steak in a large non-reactive bowl or baking dish. Combine marinade ingredients and pour the marinade over the steak. Make sure each piece is well coated. Cover in plastic wrap and refrigerate for 1-4 hours.

2. Preheat your grill over medium-high flame (you can also use a cast iron grill pan on high heat for stove-top cooking). Brush the grates with a little oil to prevent the meat from sticking. Remove the steak from the marinade. If you are cooking indoors, you may want to brush off excess marinade as the bits may burn and smoke on the hot pan. Season both sides of the steak pieces with salt and pepper. Grill the pieces for a few minutes only, on each side, depending on how thin they are, until medium rare to well done, to your preference. You may need to work in batches. Remove the steak pieces to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain on a diagonal.

(Optional) Serve with warm tortillas (flour or corn). Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable. Alternatively, you can warm tortillas in a microwave: heating just one or two at a time, place tortillas on a paper towel and microwave them for 15 to 20 seconds each on high.

(Optional) Serve with pico de gallo (fresh tomato salsa) and chopped avocados.

Serves 4-6.

from Simply Recipes (see original for step-by-step photos)

Sausage, Sourdough, and Bell Pepper Spiedini

• 3 tablespoons Sherry wine vinegar
• 1 tablespoon Dijon mustard
• 1 garlic clove, pressed
• 2 teaspoons minced fresh rosemary
• 1/2 cup olive oil
• 12 (2 x 1 1/2-inch) pieces assorted bell peppers (about 2 bell peppers)
• 1 package kielbasa sausage
• 1 medium red onion, cut into 1 1/2-inch-wide wedges, trimmed, layers separated
• 8 (1 1/4-inch) cubes crusty whole wheat sourdough bread
• 4 cups mixed baby greens

Prepare grill (medium-high heat). Whisk first 4 ingredients in small bowl, then whisk in oil. Season dressing with salt and pepper; set aside. On metal skewers, thread bell pepper pieces, onion pieces, and bread cubes. Brush skewers all over with 1 tablespoon dressing each. Grill skewers and kielbasa until lightly charred, turning often, about 12 minutes. Toss greens in large bowl with enough remaining dressing to coat. Top with bread, onion, and peppers.

Serves 2 1/2.

Nutritional analysis per serving: 843.84 Calories (kcal), 67.9% Calories from Fat, 63.63 (g) Fat, 14.05 (g) Saturated Fat, 49.45 (mg) Cholesterol (mg), 43.72 (g) Carbohydrates, 6.41 (g) Dietary Fiber, 7.21 (g) Total Sugars, 37.31 (g) Net Carbs, 25.55 (g) Protein

Grilled Skewered Lamb with Yogurt, Curry, and Mint

• 3 tablespoons olive oil
• 1 tablespoon lemon juice or balsamic, red, or white wine vinegar
• 2 tablespoons minced fresh cilantro leaf or mint
• 1 tablespoon minced garlic
• 1/4 cup plain yogurt
• 1 teaspoon curry powder
• ground black pepper
• 2 pounds boneless lamb cut into 1 1/2-inch cubes
• table salt

1. Whisk first 7 ingredients together in a small bowl until marinade is combined. Place lamb cubes in a zipper-lock bag or in a shallow, nonreactive pan. Pour yogurt marinade over cubes and seal or cover. Transfer bag or bowl to refrigerator and marinate cubes, turning zipper-lock bag or stirring contents of pan occasionally to evenly distribute marinade, for at least 3 hours, 24 hours if possible.

2. Heat grill. Remove lamb cubes from bag or pan and sprinkle with salt. Thread 1/6 of lamb cubes onto each of 6 skewers. Place skewers on the hot grill rack. Cover and cook over a medium-hot fire, turning once, until medium-rare, about 7 to 8 minutes.

Skewer vegetables like zucchini, bell peppers, and onions along with the lamb and serve them over a bed of basmati rice. You can also serve the lamb with pita bread, shredded lettuce, chopped tomato, and cucumber-yogurt sauce.

from Cooks Illustrated

Yield: 6 servings

Cilantro-Lime Chicken Fajitas

• 1 1/4 cups coarsely chopped fresh cilantro
• 3/4 cup olive oil
• 5 tablespoons fresh lime juice
• 2 1/2 teaspoons ground cumin
• 1 1/4 teaspoons ancho chile powder
• 6 skinless boneless chicken breast halves
• 3 large poblano chiles, seeded, cut into 3/4-inch-wide strips
• 3 large yellow bell peppers, cut into 3/4-inch-wide strips
• 2 red onions, sliced into 1/2-inch rounds
• 12 8-inch flour tortillas

Optional toppings: purchased salsas, guacamole, sour cream, chopped fresh cilantro, sliced green onions, and chopped serrano chiles Prepare barbecue (medium heat). Puree first 5 ingredients in processor. Season marinade with salt and pepper.

Place chicken in 13x9x2-inch glass baking dish. Pour 1/3 cup marinade over; turn to coat. Arrange poblanos, bell peppers, and onions on large rimmed baking sheet. Pour 1/2 cup marinade over; turn to coat. Sprinkle chicken and vegetables with salt and pepper. Reserve remaining marinade.

Grill chicken until cooked through, about 7 minutes per side. Grill vegetables until tender, turning frequently, about 15 minutes for onions and 12 minutes for poblanos and bell peppers. Grill tortillas until charred, about 1 minute per side.

Transfer chicken to work surface; slice crosswise into strips. Fill tortillas with chicken and vegetables; drizzle with reserved marinade. Serve with toppings.

Bon Appétit, July 2005

Makes 6 servings.

Fennel-Crusted Ahi Tuna over Couscous

• 2 teaspoons fennel seeds
• 1 teaspoon coriander seeds
• 1 teaspoon whole black peppercorns
• 1 1/2 teaspoons kosher salt, divided
• 2 garlic cloves, minced
• 1/2 cup extra-virgin olive oil, divided
• 1 carrot, peeled, coarsely chopped
• 1/4 cup chopped red onion
• 2 teaspoons chopped fresh thyme
• 2 1/4 cups water
• 1/2 pound sugar snap peas
• 2 cups couscous
• 2 tablespoons chopped fresh dill
• 2 1/2 pounds ahi tuna steaks (about 1 1/4 inches thick)

Combine first 3 ingredients in heavy small skillet. Toast over medium heat until fragrant, shaking skillet occasionally, about 3 minutes. Grind spice mixture in spice grinder. Transfer to bowl; mix in 1 teaspoon salt.

Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add carrot and onion and sauté until crisp-tender, about 3 minutes. Add thyme and garlic and sauté 1 minute. Add 2 1/4 cups water and remaining 1/2 teaspoon salt; bring to boil. Add sugar snap peas and cook until crisp-tender, about 1 minute. Using slotted spoon, transfer peas to plate. Immediately add couscous to water in skillet and stir to combine. Cover and remove from heat. Let stand 5 minutes. Fluff couscous with fork. Transfer to bowl and cool completely. Mix in sugar snap peas and dill. Season to taste with pepper. (Couscous can be made 2 hours ahead. Let stand at room temperature.)

Prepare barbecue (high heat). Coat tuna with 6 tablespoons oil. Sprinkle with spice mixture. Grill tuna until seared outside and rare in center, about 4 minutes per side. Refrigerate uncovered for 1 hour, then cut into 1/2-inch-thick slices. Spoon couscous onto plates. Top with tuna.

Makes 6 servings.

modified from Bon Appétit, August 2005, via Epicurious

Sirloin Steaks with Blue Cheese Walnut Butter

• 6 large cloves garlic, peeled
• 1 tablespoon crushed dried rosemary
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons papper
• 3 1-pound boneless sirloin steaks, 1 inch thick, trimmed of excess fat
• vegetable oil for oiling grill rack
• Blue Cheese Walnut Butter

Combine garlic, rosemary, salt, and pepper in a food processor or blender and process several seconds until mixture resembles a thick paste. Pat steaks dry and rub each side with some of the garlic paste. Place steaks on a platter and let stand at cool room temperature for 30 minutes.

When ready to grill steaks, oil a grill rack and arrange 4 to 5 inches from heat source. Prepare grill for a hot fire. Grill steaks 4 to 6 minutes per side for medium-rare (internal temp 145F). Remove and let stand for 3 minute.

Halve each steak and top each portion with some of the Blue Cheese Walnut Butter.

Serves 6

from The Big Book of Backyard Cooking

Garlic-Scented Sirloins with Red and Yellow Pepper Relish

• 1/3 cup olive oil
• 4 large cloves garlic, peeled
• 4 1/2 teaspoons chopped fresh thyme
• 4 1/2 teaspoons chopped fresh rosemary
• 3 1-pound boneless sirloin steaks, 1 inch thick, trimmed of excess fat
• salt
• pepper
• Red and Yellow Pepper Relish

Combine 1/3 cup of olive oil, garlic, thyme, and rosemary in a food processor or blender and process, pulsing several times, until garlic and herbs are finely minced. Brush this mixture on both sides of each steak. Salt and pepper steaks and let stand at cool room temperature 15 to 20 minutes.

Oil a grill rack and arrange 4 to 5 inches from heat source. Prepare grill for hot fire (high temperature). Grill steaks 4 to 6 minutes per side until rosy-pink inside for medium rare. (Internal temp should be 145F). Halve each steak and top with relish.

Serves 6

from The Big Book of Backyard Cooking

Grill Roasted Beer Can Chicken with Citrus-Cilantro Wet Rub

• 1 cup kosher salt or 1/2 cup table salt
• 1 whole chicken (about 3 1/2 pounds)
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon ground coriander
• 1 tablespoon orange juice
• 1 1/2 teaspoons lime juice
• 1 1/2 tablespoons extra-virgin olive oil
• 1 small garlic clove, minced very fine
• 1 tablespoon minced fresh cilantro leaves
• 4 3-inch wood chunks
• 1 (12-ounce) can beer

Dissolve the salt in 2 quarts cold water in a large container. Immerse the chicken in the salted water and refrigerate until fully seasoned, about 1 hour. Soak the wood chunks in cold water to cover for 1 hour and drain.

Combine ingredients for the rub in a small bowl.

Remove chicken from the brine and rinse inside and out with cool running water; pat dry with paper towels. Massage the rub all over the chicken, inside and out. Lift up the sin over the breast and rub the spice mixture directly onto the meat.

Light a large chimney starter filled a little more than halfway with charcoal briquettes and allow to burn until covered with a thin layer of gray ash. Empty the coals into the grill. Divide the coals in half to form two piles on either side of the grill; use long-handled tongs to move any stray coals into the piles. Nestle 2 soaked wood chunks on top of each pile. Position the grill rack over the coals and cover the grill. Heat the rack for 5 minutes, then scrape it clean with a wire brush.

Open the beer can and pour out (or drink) about 1/4 cup. With a church key can opener, punch two more large holes in the top of the can (for a total of three). Slice the chicken over the can so that the drumsticks reach down to the bottom of the can and the chicken stands upright.

Place the chicken and beer can on the cool part of the grill. Cover and grill-roast, rotating the bird and can 180 degrees at the halfway mark to ensure even cooking, until an instant-read thermometer inserted into the thickest part of the thigh registers 170 to 175 degrees, 70 to 90 minutes.

With a large wad of paper towels in each hand, transfer the chicken and can to a platter or tray, making sure to keep the can upright. Let rest for 15 minutes. Using wads of paper towel, carefully lift the chicken off the can and onto a platter or cutting board. Discard the remaining beer and can. Carve the chicken and serve.

Farmers' Market Pasta with Chevre

• 1 1/2 pounds of a mixture of any of the following vegetables: asparagus, yellow or green summer squash, bell peppers (any color), broccoli, small eggplant, portabella mushooms
• 3 T. olive oil
• salt and pepper
• 12 ounces penne
• 3/4 c. heavy cream
• 4 oz. chevre
• 2 cups grape tomatoes, halved
• half of a red onion, chopped
• 1/4 cup torn basil leaves
• 1/2 cup grated peccorino Romano cheese

1. Slice or chop the vegetables into manageable sizes for grilling. Toss with the olive oil, season with salt and pepper, and enclose in a grill basket. Grill over moderately high heat until somewhat softened and blackened in spots. (Or spread out on a baking sheet and roast at 450 to a similar degree of doneness.)

2. Cook the pasta until al dente. Ladle out and reserve 1/2 cup of the cooking water. Drain the pasta.

3. Return the pasta to the still-warm cooking pot and add the cream, chevre, and reserved cooking water. Toss until the cheese begins to melt. Add the tomatoes, onion, basil, and vegetables and toss gently until heated through. Season with additional salt and pepper to taste.

4. Pass the peccorino Romano at the table.

from Dishing Up Maine

4 servings

Cheeseburgers

• 1 1/4 pounds 100 percent ground chuck
• 3/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• ketchup
• Muenster or American cheese, sliced
• Buns and desired toppings

4 servings

Beef Kebabs

• top blade or top sirloin steak
• olive oil
• garlic
• salt and pepper
• red, orange, or yellow bell peppers, or a combination
• red onion
• cherry tomatoes

Charcoal-Grilled Steak Tips with Garlic, Ginger and Soy Marinade

Tastes like Orange Beef

4 servings

• 2 pounds sirloin steak tips, trimmed of excess fat
• Orange wedges for serving
• Garlic, Ginger and Soy Marinade
• 2 tablespoons soy sauce
• 3 tablespoons vegetable oil
• 3 tablespoons toasted sesame oil
• 3 medium garlic cloves, minced
• 1 1-inch piece fresh ginger, minced
• 2 tablespoons dark brown sugar
• 2 teaspoons grated orange zest
• 1/2 teaspoon red pepper flakes
• 1 medium scallion, sliced thin

1. Combine marinade ingredients in small bowl.

2. Combine marinade and meat in gallon-size zipper-lock bag; press out as much air as possible and seal bag. Refrigerate 1 hour, flipping bag after 30 minutes to ensure that meat marinates evenly.

3. About halfway through marinating time, ignite about 6 quarts (1 large chimney) charcoal briquettes and burn until covered with thin coating of light gray ash, 20 to 30 minutes. Create two-level fire by spreading single layer of coals over half of grill bottom and arranging remaining coals in layer several briquettes high over other half. Position grill rack over coals, cover grill, and heat rack until hot, about 5 minutes; scrape grill rack clean with wire brush. Grill is ready when thicker layer of coals is medium-hot (you can hold your hand 5 inches above grill rack for 3 to 4 seconds).

4. Remove steak tips from marinade and pat dry with paper towels. Grill, uncovered, until well seared and dark brown on first side, about 4 minutes. Using tongs, flip steak and grill until second side is well seared and thickest part of meat is slightly less done than desired, 4 to 5 minutes for medium-rare (about 130 degrees on instant-read thermometer), 6 to 8 minutes for medium (about 135 degrees); if exterior of meat is browned but steak is not yet cooked through, move steak to cooler side of grill and continue to grill to desired doneness.

5. Transfer steaks to cutting board; tent loosely with foil and let rest 5 minutes. Slice steak very thinly on the bias; serve immediately with lime or orange wedges.