grilled chicken kebobs with tzatziki
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  • 17 dollars or something….and she really hopes coach Adam lets hers play goalie in her game next Sunday for at least like the first half…and did she tell me about Miss Larson her homeroom teacher? She’s SO COOL!! …..and on and on and on as we devoured our dinner.
  • 3 tbsp extra-virgin olive oil
  • in
  • of
  • 1 lemon (I would go organic since you are using the rind)
  • 3 cloves garlic, minced
  • 1 tbsp minced fresh parsley
  • 1 tsp Kosher salt
  • 1 lb boneless, skinless chicken breasts, cut into
  • one
  • 30 minutes first. This will help prevent burning, although if you look up there in my photo, mine still burned at the ends but they were fine. Also, my mom gave me this tip: use 2 skewers for each kebob for easier turning. That way your meat and veggies won’t twist and turn when you flip them, and everything will cook evenly.
  • 10 minutes turn them over, and they will only need a few more minutes. They are done when the chicken doesn’t feel ‘soft’ when touched. (That’s what Mom told me, and it works). Don’t cut into them and let all the yummy juiciness run out. I know it’s tempting, but don’t. They’ll be done if they feel done to the touch.
  • 3 cups Greek yogurt
  • 1 garlic clove, chopped
  • 2 medium cucumbers, seeded and diced
  • 1 tbsp Kosher salt for salting cucumbers
  • 1 tbsp finely chopped fresh dill



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