Tuesday, September 15, 2015

Chicken and Veggies Kabobs with Tzatziki Sauce


Our family loves kabobs. I feel like my kids eat more of their dinner when it is on a stick then any other form. I could have the same exact dish just on my kids plate and they wouldn't touch it but put it on a kabob and they are all for it!

These plate has a few of my favorite things to eat on it. This loaded Italian salad is a personal favorite. I keep all the ingredients in my fridge and serve this weekly with our meals. It is my husbands favorite salad right now and usually ends up with just a large plate of it! You can find the recipe here.

The chicken kabobs are a variated of chicken, zucchini, squash, purple onions and mushrooms. I prep them by slicing or cubing them and placing them on the kabob. Then I marinated them in lemon pepper bottled marinade. Grill them on the grill!


Rice Pilaf 

1/4 cup butter
1/2 cup onion, chopped fine
4 cups boiling stock
1/4 cup olive oil
2 cups long grain rice
parsley
salt and pepper

Heat butter and olive ol in heavy sauce pan. Add in onion, stirring until translucent. Add rice and cook over low heat, stirring until looses raw color. Add stock and season to taste. Bring to a boil, cover and bake at 350 degrees F for 20-25 minutes. 



Tzatziki 
1 1/2 cups Greek yogurt
3 green onions, finely chopped
1 Tablespoon minced garlic
2 teaspoons lemon juice
1 teaspoon dill weed
1/2 cucumber, peeled, seeded, and thinly sliced
salt and pepper

Combine all ingredients and season with salt and pepper.


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