Mixed Grill

With Tandoori Flavorings

8 servings

This highly flavorful mixed grill offers something for everyone -- lamb chops, chicken and pork sausages. You make one basic spice rub and smear half on the lamb chops, then mix the other half with yogurt to make a marinade for the chicken. To flavor the sausages, simply roll them in the lamb chop-spicing bowl after they've been steamed. If you want the chicken, lamb and sausage to come off the grill at the same time, Stagger their cooking time as we do below, starting with the chicken and adding the lamb and finally browning the steamed sausages so all three are done at the same time.

Adapted from "Perfect Recipes for Having People Over," by Pam Anderson (Houghton Mifflin, 2005).

2 pounds spicy or mild Italian sausages, cut into 8 pieces

1/4 cup olive oil

3 tablespoons ground cumin

1 tablespoon curry powder

11/2 teaspoons garlic powder

3/4 teaspoon ground ginger

3/4 teaspoon salt

1/2 teaspoon cayenne pepper

8 lamb loin chops, about 6 ounces each

1/2 cup plain low-fat yogurt

3 tablespoons red wine vinegar

12 skinless chicken drumsticks*

Place the sausages in a large skillet over medium-low heat and add 1/2 cup water. Cover the skillet and cook until the sausage loses its raw color throughout, about 8 minutes (the sausages will not be fully cooked). Drain and set aside.

In a medium bowl, mix the oil, cumin, curry powder, garlic powder, ground ginger, salt and cayenne pepper.

Using another medium bowl, scrape half of the spice mixture into it. Add lamb chops to one bowl and toss to coat well. In the second bowl, add the yogurt and vinegar to the spice mixture and stir. Add chicken to the second bowl and turn to coat well. The meats can sit in the marinade at room temperature for up to 2 hours or can be refrigerated overnight. Take a little of the mixture for the lamb seasoning and rub it onto the sausages.

When ready to cook, prepare the grill. If using a gas grill, preheat the grill to high, then turn it to medium or medium-low, depending on your grill. If using a charcoal grill, start the charcoal or wood briquettes. When the briquettes are ready, distribute them evenly under the cooking area for direct heat. Oil the grate with nonstick spray oil.

For all three components of the mixed grill to be done at the same time, allow 20 minutes. The chicken will be on the grill the whole while; the lamb chops for 8 minutes; and the sausages for 4 minutes.

Place the chicken on grill rack, close lid and grill for 8 minutes on one side, then turn and grill 4 minutes on the second side.

Leaving the chicken on the second side, add the lamb chops to the grill. Grill the lamb chops and the chicken together for 4 minutes. Turn both over.

Now add the sausages to the grill. Grill the sausages for 4 minutes total, turning once. You might want to turn the chicken at the same time you turn the sausages to ensure that the drumsticks are evenly cooked.

Serve hot or warm.

*NOTE: Boneless, skinless chicken breasts or skinless thighs can be substituted for the drumsticks. If using breasts, reduce the cooking time to 8 minutes, which would mean starting to grill the chicken breasts and the lamb at the same time, and adding the sausages after 4 minutes.

Per serving: 837 calories, 58 g protein, 4 g carbohydrates, 63 g fat, 246 mg cholesterol, 22 g saturated fat, 1,231 mg sodium, 1 g dietary fiber

Recipe tested by Candy Sagon; e-mail questions to food@washpost.com

Tiki Beef Kebabs

6 to 8 servings

The beef flavor of these kebabs comes through loud and clear. You'll need 36 eight- to 12-inch skewers. Adapted from "BBQ USA," by Steven Raichlen (Workman Publishing, 2003).

1 clove garlic, coarsely chopped

1 scallion, trimmed, white part coarsely chopped, green part (for garnish) finely chopped

One 1/2-inch piece ginger root, peeled and coarsely chopped

2 strips lemon zest (each about 11/2 by 11/2 inches)

1/4 cup low-sodium soy sauce

3 tablespoons dark sesame oil

3 tablespoons dry sherry

2 pounds strip, sirloin or top round steaks, fat trimmed, each 1 inch thick

If using bamboo skewers, soak them in water for at least 30 minutes before grilling.

Using a blender or food processor, puree the garlic, white part of scallion, ginger, lemon zest, soy sauce, sesame oil and sherry until smooth.

Using a sharp knife, cut each steak on the diagonal into thin slices, each about 1/8-inch thick. Weave each strip of meat like a ribbon onto a skewer. The meat will bunch up as it goes on the skewer; gently spread it out with your fingers.

In a nonreactive baking dish, arrange the kebabs in layers, pouring marinade over each layer and turning kebabs to coat both sides. Cover with plastic wrap and refrigerate for 1 to 2 hours.

When ready to cook, prepare the grill. If using a gas grill, preheat the grill to high. If using a charcoal grill, start the charcoal or wood briquettes. When the briquettes are hot, distribute the heated charcoal evenly under the cooking area for direct heat.

Fold over a long piece of aluminum foil and place it flat on the grate along the edge where you'll be placing the skewers. This will help keep the ends of the skewers from burning.

Oil the grill with nonstick spray oil. Arrange skewers on the grate so the kebabs are over the fire but the exposed ends of the skewers are on the foil.

Depending on the size of the grill, you may need to cook the kebabs in batches. Grill until browned, 1 to 2 minutes per side for medium. Transfer the kebabs to a large platter and sprinkle with scallion greens. Serve hot or cold.

Per serving: 180 calories, 20 g protein, 2 g carbohydrates, 9 g fat, 55 mg cholesterol, 2g saturated fat, 354 mg sodium, 0 g dietary fiber

Recipe tested by Marcia Kramer; e-mail questions to food@washpost.com

Couscous With Chickpeas

and Carrots

6 to 8 servings

Quick and foolproof, couscous is one of those side dishes that's equally good for a simple supper or a large feast. Adapted from "Perfect Recipes for Having People Over," by Pam Anderson (Houghton Mifflin, 2005).

1 tablespoon vegetable oil or olive oil

1/2 medium onion, cut into small dice

1 large clove garlic, minced

2 medium carrots, peeled and coarsely grated (about 1 cup)

10 ounces (11/4 cups) plain couscous (uncooked)

One 16-ounce can chickpeas, drained and rinsed

2 cups low-sodium chicken broth


Freshly ground black pepper

1/4 cup dried cranberries or currants

2 to 3 tablespoons chopped flat-leaf parsley or cilantro

In a large saucepan over medium-high heat, heat the oil. Add the onion and garlic and cook until softened, 2 to 3 minutes. Add the grated carrots, couscous and chickpeas and stir to combine. In a small pan, heat the broth, then stir it into the couscous mixture to combine. Cover pan, remove from heat and let stand until the broth is absorbed, 4 to 5 minutes. Add salt and pepper to taste. Stir in the dried cranberries or currants and the parsley or cilantro and fluff with a fork to combine. Serve hot.

Per serving (based on 8): 274 calories, 11 g protein, 49 g carbohydrates, 4 g fat, 1 mg cholesterol, 1 g saturated fat, 84 mg sodium, 7 g dietary fiber

Recipe tested by Candy Sagon; e-mail questions to food@washpost.com