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  • Golden Raisin Oatmeal Cookies
  • Grilled Cheese with Tomato Soup
  • Iceberg Lettuce Wraps
  • Lemon Pasta with Chicken
  • Olympic Medal Pancakes
  • Omelets
  • Open Face Chicken Sandwich
  • Poached Egg Tostada
  • Poached Vietnamese Chicken Salad with Rice Noodles
  • Pork Chop with White Beans
  • Shish Kebabs
  • Turkey Meatballs
  • Watermelon Salad
  • More

Saber-Inspired Shish Kebabs 

Banner Blais With Daga Wozniak

Ingredients 

Kebabs

1 red onion, cubed

1 yellow bell pepper, cubed

1 green bell pepper, cubed

1/2 cup cherry tomatoes

1/4 cup kalamata olives

Marinated chicken

Small handful of arugula

Marinade

2 chicken breasts, boneless, skinless

1 Tbsp. mint, dried

1/2 Tbsp. chili flakes

2 lemons, juiced

1 Tbsp. oregano

 

6 cloves garlic, peeled, chopped

1/4 cup olive oil

Kosher salt

Black pepper

Yogurt

1 8-oz. container of Chobani Greek Yogurt, non-fat plain

1/2 English cucumber, grated

1 Tbsp. fresh mint, chopped

4 Tbsp. feta cheese, crumbled

2 cloves garlic, peeled, chopped

1 lemon, zested

Kosher salt

Black pepper

Directions 

  • Put grill plates on burners and warm them up.
  • Cut red onion and bell peppers, cherry tomato, olives. Tip: Cut veggies equal size so they cook uniformly.
  • Assemble kebabs with veggies and pre-marinated chicken. Set aside. Marinate the chicken overnight for best results.
  • Grill the kebabs. While they grill, make the yogurt sauce.
  • Grate the cucumber into the yogurt. Add the feta. Add chopped garlic. Add the chopped mint. Taste and adjust.
  • Check on kebabs. Plate. Place skewers on plate with a ramekin of yogurt sauce.