Grilled lamb kebabs are tossed with lettuce, tomatoes, cucumbers, mint, and pita bread. Sure sounds like summer to us.
About Eva Katz
Eva Katz is the associate editor of Cook’s Country and a graduate of the Cambridge School of Culinary Arts. She previously served as the test kitchen director for Cook’s Illustrated and has also worked as a chef, caterer, and cooking instructor. Katz resides in Jamaican Plain, MA with her husband, Philip, and their two sons, Ari and Gabriel.