Greek Kebabs & Salad

2 things that make me very happy:

1- A reason to eat something other than American food.

2- A warm enough day to use the grill.

This recipe satisfies both!

I have to admit my greatest obsession (as usual) lies in the condiment to adorn the kebabs more than the kebabs themselves. But I suppose we do not a vehicle to get the yummy yogurty sauce into our mouth. The mixture of creamy yogurt, cucumbers, lemon, and dill sends me over the top! I do not have a winning recipe for Tzatziki sauce YET! But, someday I will, and what a beautiful day it will be. Until then Costco's Tzatziki will do. The kebabs are delish, and then best part is my hubby gets to be responsible for grilling them to perfection. It's a no lose situation.

Greek Kebabs

1 1/2lb of sirloin, chicken, and/or lamb, cut into 1-2 inch pieces

3 tbsps olive oil

1 lemon juiced

1 tbsp vinegar

2 tsps dried oregano

1 tsp thyme

1 tsp dried mint (optional)

2 tsps crushed garlic

1 large red onion

2-3 bell peppers

salt and pepper

1. In a airtight bag or bowl mix the meat with the olive oil, lemon juice, and spices (except salt). Marinade in the refrigerator for 4-24 hours. The longer the better.

2. Add the cut up onion and peppers, and salt to mix. (adding salt too early will dry out the meat)

3. Thread onto skewers alternating meat with vegetables to your liking. (Soak skewers in water first to avoid them disintegrating on the grill).

4. Grill about 4-6 inches above the heat for 12-15 minutes, until meat is slightly pink in the center. (This is the best part because I didn't have to do it!)

And of course, don't forget the Tzatziki sauce!

And a salad to adorn the kebabs!

Greek Salad

• 3-4 large ripe tomatoes, chopped
• 1 cucumber, peeled and chopped
• 1 small red onion, chopped
• 2-3 tbsps olive oil
• 4 teaspoons lemon juice
• 1 1/2 teaspoons dried oregano
• salt and pepper to taste
• 1/2 cup crumbled feta cheese
• 1/3 cup Greek olives, pitted and sliced

Mix together and a bowl and refrigerate to chill. Enjoy!