Before you pack away that BBQ, consider the romance of dining outdoors under the stars on a Fall evening with a Mediterranean style feast. This seduction meal calls for grilled Lamb Kabobs and Fennel that marinate overnight in a blend of juices and herbs. The results? Bold enticing flavors and tender, succulent lamb. This can be served with a side dish of rice. End your romantic soiree with the sweet temptation of baklava--here is a recipe from SimplyRecipes.com that caught my eye.

Mediterranean Lamb Kabobs
8 servings
Preparation time:  20 minutes
Marinate time:  12 hours
Cook time:  10 minutes

Ingredients:

• 1 fennel bulb
• 1 cup tomato vegetable juice
• 1 cup orange juice
• 1/4 cup finely chopped onion
• 1/4 cup chopped cilantro or parsley
• 2 tablespoons fennel seed
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 pounds American Lamb, boneless leg, cut in 1-inch cubes
• 1 cup small boiled onions
• 2 oranges, cut into chunks (with skin)12-inch bamboo skewers, soaked in water

Directions

1. Remove green stems from fennel bulb.  Peel off 6 outer layers.  Cut into 1-inch squares; reserve. 
   
2. Finely chop remaining fennel. 
   
3. In large non-metal bowl, stir together chopped fennel, juices, onion, cilantro or parsley, fennel seed, salt and pepper.
   
4. Add lamb cubes, fennel cubes and onions; cover and refrigerate overnight, turning occasionally.

To Grill the Kabobs

1. Use a 12-inch bamboo skewer to make kabobs by alternating lamb cubes, orange chunks, fennel squares and onions.  Repeat, making all skewers. 
   
2. Broil 4 to 6 inches from source of heat for about 10 to 14  minutes, turning once.
   

Recipe and image courtesy of the American Lamb Board