Serve this aromatic Middle Eastern dish at your next BBQ instead of plain ol’ burgers.

Prep Time: 10 minutes, cook time: 15 Minutes, servings: 4 
Ingredients
Kabobs
1 teaspoon ground cumin
1 cup plain yogurt
Juice of 1⁄2 lemon
1 tablespoon extra-virgin olive oil
2 garlic cloves, crushed
1 teaspoon grated fresh ginger
1⁄2 teaspoon sea salt
2 tablespoons chopped mint leaves
1 1⁄2 pounds lamb tenderloin, cut into bite-size chunks 
4 metal skewers
Salad
1 (15-ounce) can chickpeas, rinsed and drained
1 bay leaf
1⁄2 onion
1⁄3 cup extra-virgin olive oil
1 garlic clove, finely chopped
Juice of 1⁄2 lemon
Handful of fresh parsley leaves
Pinch of sweet paprika
Sea salt and freshly ground pepper to taste
Directions
1. Whisk all kabob ingredients, minus the meat, in a deep bowl. Add lamb, stir to coat, cover and marinate in refrigerator 2 hours.
2. Preheat grill to high. Thread lamb onto skewers. Cook kabobs 6 to 8 minutes, turning halfway, until cooked through. 
3. For the salad, bring chickpeas, bay leaf, onion and 1 cup cold water to boil in a small pot. Reduce to a simmer and cook 5 minutes. Drain chickpeas, discarding bay leaf and onion, and coarsely mash with a fork. Stir in remaining ingredients. Serve kabobs over salad, drizzled with extra olive oil if desired.

Prep Time: 10 minutes, cook time: 15 Minutes, servings: 4 

Ingredients

Kabobs

1 teaspoon ground cumin

1 cup plain yogurt

Juice of 1⁄2 lemon

1 tablespoon extra-virgin olive oil

2 garlic cloves, crushed

1 teaspoon grated fresh ginger

1⁄2 teaspoon sea salt

2 tablespoons chopped mint leaves

1 1⁄2 pounds lamb tenderloin, cut into bite-size chunks 

4 metal skewers

Salad

1 (15-ounce) can chickpeas, rinsed and drained

1 bay leaf

1⁄2 onion

1⁄3 cup extra-virgin olive oil

1 garlic clove, finely chopped

Juice of 1⁄2 lemon

Handful of fresh parsley leaves

Pinch of sweet paprika

Sea salt and freshly ground pepper to taste

Directions

1. Whisk all kabob ingredients, minus the meat, in a deep bowl. Add lamb, stir to coat, cover and marinate in refrigerator 2 hours.

2. Preheat grill to high. Thread lamb onto skewers. Cook kabobs 6 to 8 minutes, turning halfway, until cooked through. 

3. For the salad, bring chickpeas, bay leaf, onion and 1 cup cold water to boil in a small pot. Reduce to a simmer and cook 5 minutes. Drain chickpeas, discarding bay leaf and onion, and coarsely mash with a fork. Stir in remaining ingredients. Serve kabobs over salad, drizzled with extra olive oil if desired.

Summertime may seem like downtime, but for working moms it’s busy-ness as usual. Thankfully Easy Summer Food, from publishers Ryland Peters & Small, makes feeding the family a breeze with quick-prep meals—from appetizers to desserts and everything in between. Beyond basic barbecue, you’ll find a seasonal bounty of fresh vegetables, fruits and herbs, featured in a scrumptious variety of dishes just right for picnics, grill parties or great family gatherings around the table.