Name: Grilled Lamb Skewers with Carrots, Feta, and Mint
Yield: 6 to 8 Servings
Ingredients: 1/2 cup dry white wine; 1/2 cup olive oil; 8 garlic cloves, minced; 4 teaspoons kosher salt; 4 teaspoons sugar; 4 teaspoons whole grain mustard; 1 tablespoon chopped fresh thyme leaves; 2 teaspoons crushed red pepper flakes; 1/2 teaspoon freshly ground black pepper; 2 pounds trimmed leg of lamb, cut into 1' cubes; 2 tablespoons olive oil; 1 tablespoon fresh lemon juice; 1/2 teaspoon ground coriander; 1/2 teaspoon ground cumin; 1/2 teaspoon smoked paprika; Pinch of ground cinnamon; 3 bunches baby carrots (about 3/4 lb. total), trimmed, peeled; Kosher salt and freshly ground black pepper; 1/2 cup coarsely torn fresh mint leaves; 1/2 cup crumbled feta; 2 teaspoons fresh lemon juice; 2 teaspoons olive oil; Kosher salt and freshly ground black pepper

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Marinated, grilled, and paired with tender carrots and a simple feta-mint condiment, these lamb skewers are the answer when you're looking for big flavor. For the most tender results, use meat cut from the top round of the leg of lamb, or trim around the connective tissue of a butterflied leg to get to the leaner meat.

Try it alongside the rest of Chicago chef Paul Kahan’s summer cookout menu: Smoked Fish Crostini, Grilled Chicken Liver Pate and Blackberry Crostini, Roasted Beets with Hazelnut Vinaigrette and Burrata, Dilly New Potato Salad with Summer Sausage, Marinated Kale and Green Bean Salad, and Country-Style Ribs with Quick-Pickled Watermelon.

Recipe notes