As summer comes to a close, we celebrate one last beach day, a final BBQ and outdoor gathering with friends and family. Grilling brings out the seasonal flavors and fills a party with the fragrance of slow, thoughtful cooking.
For this recipe, I’m digging into some family roots with a Mediterranean souvlaki kabab and tzatziki dip! You can use this marinade for the protein. as well as the veggies — and the tzatziki can also be used with grilled stone fruit like peaches and plums. Yum! Just swap a couple of ingredients, such as the garlic for some honey and add some cinnamon and fresh mint sprigs. There you have it, a labor day BBQ complete with dessert.
Organic Chicken Breast, cut into cubes
Yellow & Red Cherry Tomato Japanese Eggplant
Large Basil Leaves
Shredded Greek Olives
1/2 Tsp Fresh Oregano, chopped
1/2 Fresh Squeezed Lemon
Pinch of Salt
3 Tbs. White Wine Vinegar
2 Tbs. Olive Oil
Garlic, minced (to taste)
Mix oregano, lemon juice, salt, pepper, vinegar, olive oil, olives and garlic in a large freezer bag and add chicken. Let the marinade sit overnight so the flavors can saturate throughout the meat.
If using wood skewers, be sure to soak the skewers for at least 30 minutes to avoid burning your sticks.
Cut equal pieces of onion, eggplant, and zucchini and arrange on a skewer with marinaded chicken or separate. Veggies on their own is a great option for your vegan friends. You will know the veggies are cooked when a nice char forms on the zucchini and eggplant and the tomato are blistered.
Squeeze some lemon over the top and add shredded basil leaves.
2 Cups Greek Yogurt
1 Tb fresh Dill
1 Tb Oregano, chopped
1 Cucumber, finely diced or grated
1 Tbs. Fresh Squeezed Lemon Juice
2 Garlic Cloves, minced super fine
3 Tbs. Olive Oil
Crumbled Feta for topping
Combine all ingredients, except for feta and cucumber. Tzatziki flavors are at it is best when chilled, so pop in the fridge overnight and bring out it is authentic taste. Mix in cucumber. Serve in a bowl drizzled with olive oil and crumbled feta.