Lamb Kebabs

Leg-of-lamb pieces get marinated in a mix of more than 10 ingredients (including saffron and Spanish paprika), many of which he also uses to make the accompanying salsa verde.

In keeping with Senegalese tradition, Sean Brock likes to make this dish with all parts of the lamb. But here he calls for just the leg, which is easier to skewer and grills up beautifully.

At Shahpura Bagh, a luxurious guesthouse in the Rajasthani countryside, chefs marinate lamb in yogurt to make it exceptionally tender, then give it an extra burst of tangy flavor with a basting of lemon butter just before serving.

This dish is great for entertaining: The spiced lamb marinates overnight, and the sauce can be made ahead of time. All you have to do right before serving is grill the skewers for seven minutes.

Burhan Cagdas makes ground-meat kebabs (kofta) from hand-chopped lamb mixed with diced lamb-tail fat. In place of the fat, Paula Wolfert uses crème fraîche, which keeps the meat rich-tasting and meltingly tender.

Chef Michael Solomonov of Zahav in Philadelphia adds onion juice or pureed onions to his Middle Eastern-style marinades to tenderize and caramelize the meat. The marinade is great on chicken breast as well as lamb.

Turkish pit masters devised an ingenious "divide and conquer" approach to shish kebabs: They grill the meat and vegetables separately to allow foods with different cooking times to reach the perfect degree of doneness.

Lean lamb is marinated with garlic and pepper, grilled, then cubed and simmered with wood-fired tomatoes. The perfection of this recipe is in its simplicity, which is why there are no extra spices or other flavorings.

Leg-of-lamb pieces get marinated in toasted spices, dry red wine, yogurt and lemon juice before quickly cooking on the grill. The lmab skewers are served wth a tangy mango chutney on the side for dipping.

This summery recipe combines lamb kebabs, tomato salad and tapenade-topped toasts.