It's Summer and I'm cooking: Lamb and Chicken Pijitas

The temperature is right for clean, health, flavorful summertime cooking. Whenever the hot months role around, it always puts me in the mood for bright mediteranean food. A trip to the market will reveal sweet tomatoes, glorious stone fruit, fresh cucumbers and of course an abundance of deep green herbs. Since so many people like to keep it on the lighter side when the mercury rises, here are some hot food with cool flavor ideas.

Seeing nice cucumbers and dill in grocery aisle makes me think lamb. Most people associate lamb with over-cooked meals at home and mint jelly. Lamb can be on the lighter side if done right. Lamb's flavor, to me, is less "meaty" and more diverse. Chicken is also a good stand-by for summer. Why not both? There's no rule that says one meat per dinner! Goes great for what I call Lamb and Chicken "Pijitas." Tender pieces of meat like mexican fajitas, but with a mediteranean twist on the garnish and served with toasted Pita bread instead of tortillas.

Start with a quick yogurt-dill sauce. This can be done with fat-free yogurt for a dieters delight. Place one cup plain yogurt in a bowl. Add in a dallop of mayo for a thicker spreadable sauce. Add in small pinches of ground cumin, ground corriander and ground fennel seed. You can use the pre-ground that you find in the spice aisle. For a bit more complex flavor, toast whole cumin, corriander and fennel in a pan then grind the spices with a mortal and pestal. This really brings out the essential oils in the spices. Next, add in a mix of finely chopped Dill, Mint and Basil. Omitting or adding anything won't make or break it. Even lavender or fennel top could add an interesting twist. Squeeze the juice of half an orange in the yogurt. Work it until it's nice and encorporated.

You can take this sauce and thin it out with a bit more lemon and orange juice to use as a marinade on the lamb and chicken. it makes for a very subtle herb touch to the meat.

The "Pico de Gallo" of the pijitas also has a greek feel. Dice up a couple heirloom tomatoes, half of one cucumber and add in half as much halved red grapes. If stone fruit are good in your market, you can add in diced plum and peach to the salad. Add in a pich of chopped Dill. Work in salt and pepper along with a squeeze of lemon and orange juice and a quick splash of red wine vinegar for some bite and some extra virgin olive oil to bring it all together. It's best to make this first and let it stand at room temp while you cook. it helps 'marry' the flavors a little.

Sauté up the lamb and chicken and serve with the yogurt sauce and some fresh Feta cheese crumbles!