“I like grilling lamb in the springtime, as it’s a bit more unexpected,” says Chef Marc Vidal of Boqueria. At the restaurant, their pintxos morunos—grilled spiced lamb skewers—are very popular and with good reason: “I marinate boneless lamb top rounds for two days with toasted cumin, coriander, fennel, onion, pimenton, and lemon and serve them with pickled shallots and salsa verde,” he says. “The acidity and freshness of the dish is perfect for warm weather grilling, and the skewers make great small bites for a cookout.”
The Best Marinades for BBQ Season, According to Chefs
