Skewer

Here's our version of Barba Yianni's grilled lamb. The marinade works equally well with lamb chops, kebabs, or butterflied leg of lamb. You can also use it on pork or chicken. Skordalia is often made with mashed potatoes or bread soaked in water, but we feel the yogurt gives it more flavor. Skordalia is also good with grilled fish or chicken breasts.

Can be prepared in 45 minutes or less but requires additional unattended time.

Inspired by Middle Eastern cooking.

Tuna, which is hearty enough to stand up to strong Spanish flavors, is particularly popular on the Iberian Peninsula. Dusted with paprika and served atop a sauce of tomatoes with bell peppers and ham, the kebabs make outstanding summertime eating. Pour a Spanish Rioja throughout, and present a caramel flan with berries to finish.

Chicken gets a south-of-the-border treatment with a tomato-chipotle sauce infused with lime and garlic.

Most kids will like the dressing, but you might want to put it on the side just in case. Serve pink lemonade to the kids; the grown-ups might prefer iced tea or sangria.

A little bit of feta cheese goes a long way in the tangy marinade for this dish.

Cooks wanting to prepare these kebabs in advance may let them marinate for up to 4 hours. Can be prepared in 45 minutes or less.

The soy-based sauce for these kebabs draws its various intensely flavored ingredients-cilantro, garlic, ginger and chilies-from the equatorial hot zone, where weather and food alike are fiery.

Begin preparing this a day ahead.