Greek Kabobs with Tzatziki and Warm Garlic Naan
For the Kebabs
In two separate Tupperware containers, add cubes of beef in one and chicken in the other.
In a medium bowl, combine olive oil, soy sauce, mustard, lemon juice, minced garlic, salt, pepper, Greek seasoning, parsley and mix well.
Divide marinade between both Tupperware containers containing the meat. Seal with a lid, shake and place in fridge for an hour.
Once marinated, layer steak or chicken and veggies onto kebabs. Repeat until each kebab is full and all the meat is gone. Place on separate trays and place in fridge until ready to grill.
Preheat the grill to medium high heat. Place kebabs on grill. Cook until meat is cooked through ( 8-10 minutes ) rotating every few minutes. Once cooked, remove from heat and place on serving tray.
For the Tzatziki
In a small bowl, mix together yogurt, shredded cucumber, dill, garlic, lemon juice. Add salt and pepper to taste. Cover and place in fridge until ready to serve.
For the Naan
Place warm water yeast and sugar in a small bowl. allow to sit for 10 minutes until yeast is foamy.
Meanwhile in a medium sized bowl, add flour, baking soda, baking powder and salt. Mix until combined.
Make a well in the flour and add milk, yeast mixture, and yogurt. Mix until a dough forms. Knead dough until smooth (about 5-7 minutes). Form a ball and place in a lightly greased bowl and cover with saran wrap or a dish towel. Allow to rest for an hour or until double in size.
Once rested, divide into 10-12 balls.
Combine minced garlic and melted butter in a small bowl. Set aside.
Heat up a cast iron skillet and drizzle 1 – 2 tablespoons of vegetable oil on medium high heat. Roll out a ball of dough to about 6-8 inches long and about 1/4 inch thin. Place in pan and cook for about 1 minute (bubbles will form) then flip and cook an additional 1-2 minutes. Remove from heat and brush a light coat of melted garlic butter and place on a plate with a dish towel over top to keep warm. Repeat with remaining dough. Alternatively, you can brush naan with garlic butter before placing in pan to cook but I prefer after to avoid the garlic from burning.
To Serve
Pick desired Kebabs – removing meat and vegetables off of skewer, and place on fresh naan. Top with tzatziki and enjoy!
Directions
For the Kebabs
In two separate Tupperware containers, add cubes of beef in one and chicken in the other.
In a medium bowl, combine olive oil, soy sauce, mustard, lemon juice, minced garlic, salt, pepper, Greek seasoning, parsley and mix well.
Divide marinade between both Tupperware containers containing the meat. Seal with a lid, shake and place in fridge for an hour.
Once marinated, layer steak or chicken and veggies onto kebabs. Repeat until each kebab is full and all the meat is gone. Place on separate trays and place in fridge until ready to grill.
Preheat the grill to medium high heat. Place kebabs on grill. Cook until meat is cooked through ( 8-10 minutes ) rotating every few minutes. Once cooked, remove from heat and place on serving tray.
For the Tzatziki
In a small bowl, mix together yogurt, shredded cucumber, dill, garlic, lemon juice. Add salt and pepper to taste. Cover and place in fridge until ready to serve.
For the Naan
Place warm water yeast and sugar in a small bowl. allow to sit for 10 minutes until yeast is foamy.
Meanwhile in a medium sized bowl, add flour, baking soda, baking powder and salt. Mix until combined.
Make a well in the flour and add milk, yeast mixture, and yogurt. Mix until a dough forms. Knead dough until smooth (about 5-7 minutes). Form a ball and place in a lightly greased bowl and cover with saran wrap or a dish towel. Allow to rest for an hour or until double in size.
Once rested, divide into 10-12 balls.
Combine minced garlic and melted butter in a small bowl. Set aside.
Heat up a cast iron skillet and drizzle 1 – 2 tablespoons of vegetable oil on medium high heat. Roll out a ball of dough to about 6-8 inches long and about 1/4 inch thin. Place in pan and cook for about 1 minute (bubbles will form) then flip and cook an additional 1-2 minutes. Remove from heat and brush a light coat of melted garlic butter and place on a plate with a dish towel over top to keep warm. Repeat with remaining dough. Alternatively, you can brush naan with garlic butter before placing in pan to cook but I prefer after to avoid the garlic from burning.
To Serve
Pick desired Kebabs – removing meat and vegetables off of skewer, and place on fresh naan. Top with tzatziki and enjoy!
