This week, Rania Harris is whipping up two recipes perfect for a summer dinner party in the garden.

Lamb Kabobs with Tzatziki Sauce

1 cup Greek olive oil
6 cloves garlic, chopped
1 large yellow onion, coarsely chopped
1 tablespoon chopped fresh oregano leaves
3 pounds lamb tenderloin, cut into 1 by 1-inch strips
Metal skewers
Salt and freshly ground pepper
Tzatziki, recipe follows

Whisk together the oil, garlic, onion, and oregano in a large bowl. Add the lamb and toss to coat. Cover and marinate in the refrigerator for at least 1 hour, or up to 4 hours.

Skewer the lamb onto the presoaked wooden skewers, and season with salt and pepper. Grill for 2 – 4 minutes on each side, or until the lamb is golden brown and cooked to medium-rare doneness. Remove from the grill.

Serve with Tzatziki Sauce

Tzatziki Sauce:
2 cups thick Greek yogurt
3 cloves garlic, coarsely chopped
4 Tablespoons chopped fresh dill
Drizzle of Greek Olive Oil
Salt and freshly ground pepper

Combine all ingredients in a bowl and mix until well combined. Season, to taste, with salt and pepper. Transfer to a small serving bowl.

Yield: 6 servings

Tabbouleh Salad
1½ cups fine bulgur
Enough water to cover
1 cup Italian parsley – chopped fine
1 cup green onions – chopped
1 large bunch fresh mint – chopped fine
2 medium cucumbers – peeled – seeded – diced
5 medium tomatoes – diced
¾ cup freshly squeezed lemon juice
½ cup olive oil
Salt and pepper to taste

Soak bulgur in a pot with enough water to cover for 30 – 45 minutes, drain and squeeze out excess water. Combine all remaining ingredients with bulgur in a large bowl and season to taste – refrigerate until time of service

Serves: 12