The DeLish Bite

Lindsay Evans blogs about food, entertaining and her favourite recipes for Green Living.

Fathers day is this coming weekend and it seems like most people turn to the grill to make Dad's day special. With all of the local and seasonal produce brimming from our farmers markets shelves, one would think that nothing could be easier than putting together a grilling menu for Dad. However, most of us (with our hectic family and work lives) tend to get stuck in food ruts, and grilling does not appear to be an exception. So why not try something a little bit different to celebrate Dad's day, with local and seasonal produce and meats as the stars of the show? To help make things a little bit easier for you, I will let you in on a little secret - what we are cooking up for our Dad this coming weekend...Lamb, zucchini and baby yukon gold potato kebabs will be our main course, along with some lovely seasonal inspired salads. And, to keep things healthy and simple (and to keep with our grilling theme) we decided on grilled apricot and strawberry (yes, strawberry) kebabs, which I have a sneaking suspicion with be simply gorgeous with a scoop of vanilla bean ice cream (thank you Ed's!) and a drizzle of homemade balsamic syrup. Yum. And yes, fruit really does hold up to grilling. In fact, there really is nothing easier (or healthier!) than slicing up some gorgeous summer fruits, brushing them with olive oil, honey or even maple syrup, sprinkling them with some cinnamon and brown sugar and slapping them on the grill. DeLish. Lamb, Zucchini, Baby Yukon Gold Potato Kebabs Makes 6-8 kebabs Ingredients 1 cup flat leaf parsley, chopped 1 tbsp chopped oregano 2 cloves garlic, minced ½ shallot, finely chopped ¼ cup olive oil juice of 1 lemon zest of 1 lemon sea salt and cracked black pepper 8-10 long wooden skewers, soaked in water for at least an hour 2 lb boneless leg of lamb, trimmed and cut into 1-inch cubes (ask your butcher to do this for you) 24 baby Yukon gold potatoes 4 zucchini, sliced very thinly lengthwise Directions Combine parsley, oregano, garlic, shallot, olive oil, lemon, lemon zest, sea salt and pepper in a small bowl. Whisk to combine. Pour into a re-sealable plastic bag and add lamb cubes. Place in refrigerator for at least 2 hours or overnight to marinate. Bring a large pot of salted water to boil. Add baby potatoes and boil for 10-12 minutes until tender. Drain well and allow to cool slightly. To assemble, thread one end of a zucchini strip onto a skewer. Add a cube of lamb and then wrap the same zucchini slice around the lamb. Add a potato and then continue to weave zucchini slice around potato and the rest of the ingredients. Repeat using 2-3 zucchini slices/kebab. Brush kebabs with remaining marinade. Preheat electric grill or barbeque to medium high. Grill kebabs for 3-4 minutes on each side until medium rare. Serve alongside a large dollop of your fav tatziki! Grilled Apricot + Strawberry Kebabs Makes 6-8 Ingredients 4 large ripe apricots or peaches, pitted, sliced and cut into 11/2 -inch pieces 18 large strawberries 6 long wooden skewers, soaked in water for 1 hour olive oil 2 tbsp brown sugar 1 tsp cinnamon tub vanilla ice cream balsamic syrup Directions In a small bowl, combine cinnamon and brown sugar. Set aside. Thread one apricot segment onto a wooden skewer and follow with a strawberry. Continue to alternate using 4 apricot segments and 3 strawberries/skewer. Brush lightly with olive oil and sprinkle each with brown sugar and cinnamon mixture. Pre-heat electric grill or barbeque to medium high heat. Grill skewers on each side for 2 minutes until grill marks appear and fruit becomes slightly caramelized. Serve with a generous scoop of vanilla ice cream and a drizzle of balsamic syrup. DeLish Tip To make your own balsamic syrup, place 2 cups of good quality balsamic vinegar in a small saucepan and bring to a boil. Reduce heat and allow to simmer for 10-15 minutes until reduced and balsamic becomes thick and syrupy.