Enjoy this delicious zesty grilled lamb kebabs in only 55 minutes with 30 minutes of prep time and 25 minutes of cooking time for four portions

Ingredients:

• olive oil - 2 tbsp
• lemon zest - 1 tbsp
• lemon juice - 2 tbsp
• red wine vinegar - 1 tbsp
• finely chopped fresh oregano - 1 tbsp
• finely chopped fresh rosemary - 1 tbsp
• garlic, minced - 2 cloves
• salt and pepper - 1 tbsp, each
• boneless lamb sirloin or shoulder, cut into 1-inch chunks - 1 lb
• chunks red bell pepper (about 1 1/2-inch chunks) - 24
• chunks onion (about 1 1/2-inch chunks) - 24
• halloumi cheese, cut lengthwise into 1/2-inch thick slices - 8 oz
• Greek pita breads - 4
• tzatziki sauce - 1 cup
• lemon, cut into wedges - 1
• skewers - 8

Instructions:

1. In a large bowl, whisk together oil, lemon zest, lemon juice, vinegar, oregano, rosemary, garlic, salt and pepper; toss with lamb until well coated. Refrigerate for at least 30 minutes or up to 4 hours.
2. Thread lamb, red pepper, and onion evenly onto skewers.
3. Add 1 cup water to drip tray of Kenyon G2 Grill. Preheat grill to high heat.
4. Place lamb kebabs on grill. Cover and cook, turning occasionally, for 12 to 15 minutes or until well marked and instant-read thermometer inserted in center registers 160°F for medium, or cook as desired.
5. Meanwhile, grill halloumi for 2 to 3 minutes per side or until grill marked. Grill pita breads for 1 to 2 minutes or until warmed through.
6. Serve grilled kebabs with halloumi, pita breads, tzatziki and lemon wedges.

This healthy and flavorful dish is worth the wait! With fresh colorful vegetables and meaty grilled tuna, it will become your new favorite.

Ingredients:

• rice wine vinegar - 1 tbsp
• sesame paste - 1 tbsp
• sesame oil - 1 tbsp
• soy sauce - 1 tbsp
• mayonnaise - 1/3 cup
• sambal oelek - 4 tsp
• garlic, minced - 1 clove
• salt - pinch

Instructions:

1. Spicy Sesame Aioli: In a small bowl, whisk together vinegar, sesame paste, sesame oil and soy sauce until smooth. Stir in mayonnaise, sambal oelek, garlic and salt until combined. Refrigerate until ready to serve.
2. Grilled Tuna and Vegetable Medley: In a large bowl, stir together peppercorns, sesame seeds and sea salt until combined; transfer to shallow dish. Place sesame oil in separate shallow dish. Pat tuna steaks dry with paper towel. Dip both sides of each tuna steak in sesame oil, then coat in peppercorn mixture; set aside.
3. Add 3 cups water to drip tray of Kenyon G2 Grill. Preheat grill to high heat.
4. Place crusted tuna steaks on preheated grill. Cover and cook for 2 to 3 minutes per side or until sesame seeds are golden brown and tuna is seared. Let stand for 10 minutes.
5. In large bowl, toss together red peppers, mushrooms, zucchini, onion, olive oil, salt and pepper. Grill for 5 to 7 minutes per side or until tender. Let cool slightly and chop into bite-size pieces.
6. Slice tuna; serve with vegetable medley and aioli.

This fresh and quick flatbread is sweet and delicious to enjoy during these hot summer days.

Ingredients:

• 35% heavy cream - 1/2 cup
• mascarpone cheese - 1 cup
• icing sugar - 1/2 cup
• vanilla extract - 2 tsp
• ground cinnamon - 1/2 tsp
• store-bought pizza dough - 1 lb
• peaches, pitted and cut into 1/2-inch slices - 2
• blackberries - 1 cup
• raspberries - 1 cup
• honey - 1/4 cup
• finely chopped fresh mint - 2 tbsp

Instructions:

1. Beat cream until stiff peaks start to form. In separate bowl, beat together mascarpone, sugar, vanilla and cinnamon until light and fluffy. Fold in whipped cream until blended; refrigerate until needed.
2. On lightly floured work surface, cut pizza dough in half. Roll out each portion into 10- x 6-inch oval, about 1/4-inch thick.
3. Add 1 cup water to drip tray on Kenyon Grill; preheat grill to high heat.
4. Grill each flatbread for 2 to 3 minutes or until bubbles start to form and bottom is well marked. Flip over and grill for 2 to 3 minutes or until bottom is well-marked.
5. Grill peach slices for 2 to 3 minutes per side or until well marked; set aside.
6. Spread mascarpone cream mixture over flatbreads. Top with grilled peaches, blackberries and raspberries. Drizzle with honey and garnish with mint.