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First up!! Summertime yumminess and super easy!

This is a simple Greek marinated leg of lamb , Greek salad and marinated

For lamb kabobs: Use a boneless leg of lamb. Trim off fat and cut into 1 to 2 inch cubes. Rinse in vinegar . Pat dry. In a large bowl chop up a handful of fresh flat Italian parsley. Add 3 minced cloves fresh garlic. Add salt and pepper to taste and a little onion powder. Add half cup oil olive and juice of 2 freshly squeezed lemons. Add one teaspoon dry oregano. Let stand for at least one hour.

For chicken: wash with lemon juice. Dry. Use chicken breast or boneless thighs. In a bowl add half a cup olive oil. Chop one onion finely, add to mixture. Chop half cup fresh dill add salt and pepper to taste. Add one spoon of crushed red pepper and 2 cloves fresh garlic. Add juice of fresh lemon. Stir and let stand for an hour. Heat up grill and turn kabobs while cooking . 15 minutes.

For Greek Salad: I use a spring salad mix, but any greens you have will work well. Chop salad, so no fork is needed when eating. Add one large chopped tomato , one large cucumber, one large Spanish (red onion). Add one cup pitted Kalamata olives, half cup marinated green peppers ( giardiniera), half cup crumbled feta cheese. For light dressing:

Whisk olive oil ( 1/2 cup), red wine vinegar (3 tablespoons), lemon juice ( from one fresh lemon), Dijon mustard(1/2 tsp), (one large)minced garlic clove and teaspoon dried oregano, salt and pepper to taste. Whisk together until smooth, or used food processor. Serve with kabobs. For a side you can use warmed up pita bread. I also make a little tzatziki. One cup plain yogurt, chopped finely one cucumber add salt, pepper, one tsp. garlic powder and 3 tablespoons freshly chopped dill to go with the kabobs. Enjoy....dinner made easy with tons of flavor!!! OPA!