Celebrate Independence day by heating up the grill to make mouth-watering lamb kebabs.associated press

Everyone on the block is going to be doing burgers and dogs, and probably a few steaks and chops.

So why not set yourself apart this Fourth of July and grill up something a little different. Because it's not everyone who's going to bust out lamb kebabs in honor of our nation's independence. But they should. Because this inexpensive, yet delicious, richly flavored meat loves to hit the grill.

To make these kebabs shine, I went with a yogurt marinade using classic Greek flavors. The result is a tender, robust kebab with bold, yet fresh flavors. Even better is that these kebabs can be prepped a full day ahead. The longer the meat bathes in the yogurt sauce, the better the flavor.

2 cups plain low-fat Greek yogurt4 to 5 cloves garlic, mincedZest and juice of 1 lemon2 tablespoons chopped fresh oregano1 tablespoon chopped fresh chives1 teaspoon salt1/2 teaspoon ground black pepper2 pounds lamb loin, cut into 2-inch chunks2 green bell peppers, cored and cut into large chunksTo serve1/4 cup chopped fresh herbs, such as oregano, parsley, chives and thyme1 lemon, cut into wedgesIn a large bowl, mix together the yogurt, garlic, lemon zest and juice, oregano, chives, salt and pepper.Pour half of the yogurt sauce into a bowl, cover and refrigerate.Add the lamb meat to the remaining yogurt sauce in the bowl and mix to coat well.Refrigerate for at least 1 hour and up to 24.When ready to cook, heat the grill to medium-high.Using an oil-soaked paper towel held with tongs, oil the grill grates.Remove the lamb from the yogurt sauce. Thread the meat onto skewers, alternating with chunks of green bell pepper.Grill the kebabs for 5 minutes per side, turning to cook evenly.Serve the kebabs sprinkled with chopped fresh herbs and lemon wedges for squeezing over them. Serve with the reserved yogurt sauce.

This image taken on May 30, 2012 shows a recipe for grilled herbed Greek lamb kebabs in Concord, N.H. (AP Photo/Matthew Mead)