Grilled Kebabs

One of the best things about summer is it’s grilling season! Kebabs (or kabobs) are simple and fun to make. I just love the bright colors and bold flavors with that little bit of char. Chicken, beef, and shrimp (shell-on) are great for grilled skewers. If you’re adventurous or happen to be a hunter, we also used a filet of venison for a couple of these kebabs. Initially, I was weary about eating venison and hadn’t tried more than a couple bites in the past year or so. It takes maturity to be willing to try new foods and not just say you don’t like something if you’ve never had it. I have an appreciation for all food and cuisines, and it’s important for all people and children to experience them. It teaches us about diversity and cultures different than our own. If I’m being totally honest, it tasted really good… like Mongolian beef/barbecue! Anyways, use whichever meats and veggies work for you. Grilled corn and salads could work as sides, any typical bbq dishes.kebabs.jpg

Ingredients
*note: we strive for organics + grass-fed meat/dairy

Chicken kebabs:

  • 16 oz chicken breast (+ any other meat)
  • 1 zucchini
  • 1 red onion
  • 1/2 of a bell pepper
  • cherry tomatoes
  • onion powder
  • garlic powder
  • paprika
  • oregano
  • salt & pepper
  • olive oil (in a spray bottle/can)

Tzatziki (Cucumber-Dill) dipping sauce:

  • 2 cups sour cream
  • 1 mini cucumber or 1/2 of a regular cucumber
  • 1 tbs minced garlic
  • 1/3 cup fresh dill
  • 1/2 a lemon or lemon juice
  • salt & pepper to taste

When fresh dill is hard to come by, I’ve used Gourmet Garden dill paste instead and left out seasoning as it’s blended with oils, salts, and sugars already. It’s a delicious substitute!

Preparation

Turn your grill on high heat. Cube chicken breast and marinate with seasonings and olive oil. The venison was cubed and marinated in soy sauce, oil, garlic powder, onion powder, salt & pepper. Arrange meat and vegetables on skewers. Coat skewers with olive oil as well as the grill. Grill while turning for 10-15 minutes until chicken and veggies are cooked through.

For the sauce:

Shred the cucumber and drain excess water. Chop fresh dill. Mix together with sour cream, minced garlic, and lemon juice. Season with salt & pepper to taste.
-or-
Mix cucumber with 2 tbs of dill paste, lemon juice, and s&p.

Serve on the side of the grilled skewers.

 

 

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