Flavorful lamb kebabs paired with a hearty salad is a great, summery meal.

Souvlaki — chunks of lamb marinated in lemon juice, olive oil, oregano and garlic, then grilled on skewers — is sold as a quick meal on many street corners in Athens.

The best cut of lamb to use is from the leg. Most supermarket meat departments will cut some for you, if it is not on display.

I cook these kebabs on a stove-top grill, but a broiler or outdoor grill works, too.

Serve the souvlaki with warm pita bread — on the side or cut and stuffed with the meat and vegetables.

A big, beautiful, large Greek-style salad with olives, chickpeas and feta cheese is almost a meal in itself. Feta, a sheep's milk cheese, is essential and can be found in the dairy case.

Fred Tasker's wine suggestion: A medium-bodied merlot or rioja is wonderful with lamb.

Helpful Hints

If using wooden skewers, soak them in water first.

Place lamb and vegetables at least ½ inch apart on the skewers so that they will cook evenly. You may need extra skewers, if yours are small.

Makes 2 servings½ pound lamb cut into 1 ½-inch cubes¼ cup fresh lemon juice2 teaspoons olive oil2 teaspoons dried oregano2 medium cloves garlic crushed1 medium green pepper¼ medium onion2 kabob skewers2 whole-wheat pitas, warmedPreheat stove-top grill or broiler. Cut visible fat from lamb.Mix lemon juice, oil, oregano and garlic together. Add lamb and marinate 15 minutes, turning once during this time.Wash and seed green pepper. Cut into 2-inch cubes. Slice onion into 1-inch pieces.Remove lamb from marinade and thread onto skewers alternating with green pepper and onion slices. Place on grill. If using a broiler, place kabobs on a foil-lined baking tray. Cook 5 minutes. Turn and cook 5 more minutes.Serve with pita.

Makes 2 servings5 large romaine lettuce leaves1 medium cucumber, peeled and sliced1 tomato, cut in eighths½ cup canned, rinsed and drained chickpeas6 black olives, pitted2 tablespoons crumbled feta cheese½ teaspoon dried oregano1½ tablespoons oil and vinegar dressingWash lettuce and tear into bite-size pieces. Toss with cucumber, tomato, chickpeas and olives.Crumble feta cheese on top. Sprinkle oregano and dressing over salad. Toss well.