Lamb kebobs make your Fourth of July anything but ordinary

Everyone on the block is going to be doing burgers and dogs, and probably a few steaks and chops.

So why not set yourself apart this Fourth of July and grill up something a little different. It’s not everyone who’s going to bust out lamb kebabs in honor of our nation’s independence, but they should. This inexpensive yet delicious, richly flavored meat loves to hit the grill.

To make these kebabs shine, I went with a yogurt marinade using classic Greek flavors. The result is a tender, robust kebab with bold yet fresh flavors. Even better is that these kebabs can be prepped a full day ahead. The longer the meat bathes in the yogurt sauce, the better the flavor.

HERBED GREEK LAMB KEBABS

Start to finish: 30 minutes, plus marinating

Servings: 6

2 cups plain low-fat Greek yogurt

4 to 5 cloves garlic, minced

Zest and juice of 1 lemon

2 tablespoons chopped fresh oregano

1 tablespoon chopped fresh chives

1 teaspoon salt

½ teaspoon ground black pepper

2 pounds lamb loin, cut into 2-inch chunks

2 green bell peppers, cored and cut into large chunks

To serve:

½ cup chopped fresh herbs, such as oregano, parsley, chives and thyme

1 lemon, cut into wedges

In a large bowl, mix together the yogurt, garlic, lemon zest and juice, oregano, chives, salt and pepper. Pour half of the yogurt sauce into a bowl, cover and refrigerate. Add the lamb meat to the remaining yogurt sauce in the bowl and mix to coat well. Refrigerate for at least 1 hour and up to 24.

When ready to cook, heat the grill to medium-high. Using an oil-soaked paper towel held with tongs, oil the grill grates.

Remove the lamb from the yogurt sauce. Thread the meat onto skewers, alternating with chunks of green bell pepper. Grill the kebabs for 5 minutes per side, turning to cook evenly.

Serve the kebabs sprinkled with chopped fresh herbs and lemon wedges for squeezing over them. Serve with the reserved yogurt sauce.