Make the lamb kebabs the day before; they need at least 8 hours to marinate. For extra flavor, reserve the marinade, cook it down, and use it to baste kebabs as they grill. As the marinade caramelizes on the meat’s surface, it creates a flavorful crust. Also be sure to choose a fatty cut of meat—this will yield a moist, tender kebab with a nice char. For more skewer and kebab options, see our collection of grilled skewers and kebabs »
You can also make the stuffed cherry peppers and the sauce for the sardine crostini up to a week ahead of time.