I lived in Southern California for two years, where it was almost always grilling season. We mostly like to keep it simple on the fire—tasty cuts, well seasoned, with a good char. But sometimes a little something extra, like the easy marinade and sauce in this recipe, really elevated our summer dinners to something special. The marinade is really a damp rub of herbs and spices, and the sauce has an unexpected depth lent by the dried mint. Serve the kebabs with roasted vegetables and rice for a full meal, or on its own as an appetizer.

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