In a large resealable plastic bag, coat the lamb with the ⅓ cup of aioli. Season with salt and pepper. Refrigerate for at least 2 hours and up to overnight. Let sit at room temperature for 30 minutes before cooking.

If using wooden skewers, submerge them in water in a large baking dish. Let soak for at least 1 hour; drain. Thread the lamb onto 6 to 8 skewers, giving your meat a little space so it browns evenly.

Preheat a grill to medium-high (350-400°F), indirect cooking (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off) and oil the grate. Grill the skewers over direct heat, turning every minute or so, until browned and beginning to char in spots, about 4 minutes. Move to the cooler side of the grill and continue to grill until the lamb is medium-rare within, about 4 minutes more.

Meanwhile, grill the red onion, turning occasionally, until tender and nicely charred, about 10minutes.Transfer the lamb skewers and red onion to a platter and cover with foil. Grill the naan until beginning to char and is soft and pliable, 2 to 3 minutes.

Arrange the skewers, naan, and red onion on a large platter. Drizzle the lamb with more Coconut Curry Aioli.

Add sliced tomato, Persian cucumber, herbs, and lemon wedges to the platter. Season the tomatoes and cucumbers with salt and pepper. Serve right away, letting people assemble their own wraps.

In a small bowl, mix the spices with 1½ tablespoons of salt and 1 teaspoon of pepper. Generously season the ribs all over with spice rub. Let sit at room temperature for 1 hour.

Preheat the oven to 300°F.

Transfer the ribs to a 9-by-13-inch baking dish meat side up—they should fit snugly.

Cover tightly with aluminum foil and bake until tender but not falling apart, 2 to 3 hours. Keep covered with foil and let rest for at least 1 hour.

At this point, the ribs can be refrigerated if you’re making them in advance. (See the make ahead note below).

Heat a grill to HIGH (450°F) and oil the grate.

Grill the short ribs, basting with the Hot Pepper Bacon Grill and Wing Sauce and turning frequently, until lacquered and charred in places and heated through, 7 to 10 minutes.

Transfer to a cutting board and let rest for at least 10 minutes. Cut between the ribs to separate.

Cut between the ribs to separate. Transfer to a platter and serve with any remaining sauce, mac-and-cheese, coleslaw, rolls, and pickles, if desired.

Slide the meat and veggies skewers.

Grill or bake until chicken reaches 165F and until there are grill marks on the vegetables and chicken. If you bake the kebabs, turn broiler on when baking is complete to add a grilled texture and feel.

Drizzle Terrapin Ridge Farms Coconut Curry Aioli on top of kebabs and serve over a bed of rice. Our Coconut Curry Aioli goes great with grilled vegetables and rice. Enjoy!