Free Bobby Flay's Grill It! by Bobby Flay

bowl. Slowly whisk in the oil until emulsified. The vinaigrette can be made a day in advance, covered, and refrigerated. Bring to room temperature before serving.
     

     
Grilled Lamb Sausage Souvlaki with Red Pepper Yogurt Sauce
    Lamb souvlaki served up in a pita with yogurt sauce is pretty standard Greek fare, found everywhere from restaurants in Athens, Greece, to food carts on New York City streets. This version is more along the lines of something that you might find at my Spanish-Mediterranean restaurant, Bolo. Spicy lamb merguez sausage and slightly sweet and smoky piquillo peppers are traditional Spanish ingredients, but they find themselves right at home in this flavorful sandwich.
    Serves 4 to 6
    ½ cup plus 2 tablespoons olive oil
    6 cloves garlic, chopped
    1 medium yellow onion, coarsely chopped
    2 tablespoons chopped fresh oregano leaves, plus more whole leaves for garnish
    2 pounds lamb tenderloin, cut into 1-inch cubes
    1 pound merguez sausages
    2 red bell peppers
    1 large red onion, cut crosswise into ½-inch-thick slices
    Kosher salt and freshly ground black pepper
    Wooden skewers, soaked in water for 30 minutes
    8 pocket pita breads
    Red Pepper–Yogurt Sauce (recipe follows)
Whisk together 1 cup of the oil, the garlic, chopped yellow 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 8 hours.
Heat your grill to high.
Grill the sausages until golden brown on all sides and just cooked through, 10 to 12 minutes.
While grilling the sausage, brush the bell pepper and red onion slices with the remaining 2 tablespoons oil and season with salt and pepper. Grill the onion for 3 to 4 minutes on each side until slightly charred and just cooked through. Grill the pepper, turning onto all sides, until charred, 8 to 10 minutes. Remove from the grill, transfer to a bowl, cover, and let sit for 10 minutes before peeling, coring, seeding, and slicing.
Remove the sausage from the grill, let rest for 5 minutes, and cut into 1-inch pieces. Thread the lamb and sausage onto the skewers and season with salt and pepper.
Grill the skewers for 2 minutes per side, or until the lamb is golden brown and cooked to medium-rare. Grill the pita on both sides for about 20 seconds to warm through.
Slice off 1 inch from the top of each pita. Remove the lamb and sausage from the skewers and stuff into the pita. Add some onion and peppers, drizzle with some of the yogurt sauce, and garnish with oregano.
Red Pepper–Yogurt Sauce
    Makes approximately 1¾ cups
    1½ cups Greek yogurt
    4 piquillo peppers or 1 large grilled red bell pepper
    4 cloves garlic, coarsely chopped
    2 teaspoons grated lemon zest
    2 teaspoons chopped fresh oregano leaves
    Kosher salt and freshly ground black pepper
    Combine the yogurt, peppers, garlic, lemon zest, and oregano in a blender and blend until smooth. Season with salt and pepper to taste and transfer to a small bowl. The sauce will keep, covered in the refrigerator, for up to 1 day.
     

     
Grilled Lamb with Green Pea Sauce and Mint Vinaigrette
    The sauce is my version of skordalia, a traditional Greek dip made with potatoes, bread, and plenty of garlic. I’d never get rid of the garlic, but making it with green peas instead of the potatoes and bread adds a lighter texture that is perfect for warm-weather eating. Peas, mint, and lamb—you can’t help but feel like you’re welcoming springtime in with this classic combination. The skordalia is really tasty and you might want to make extra to have on hand as a dip for pita bread and fresh veggies.
    Serves 4
    1 (10-ounce) package frozen peas
    6 cloves garlic
    1 serrano chile, grilled , peeled, seeded, and chopped
    Grated zest of 1 lemon
    Juice of 1 lemon
    2 teaspoons honey
    ¾ cup extra-virgin olive oil
    ¼ cup chopped fresh flat-leaf parsley leaves
    Kosher salt and freshly ground black pepper
    1½ pounds lamb tenderloin
    2 tablespoons olive oil
    Mint Vinaigrette (recipe