Last night we had our friends Sue and Steve over for dinner… we were long overdue for a visit!
The evening was perfect. No wind, sunny and the right temperature. We had some cocktails, appetizers and then I made spinach salad, grilled Greek kabobs, asparagus (from the Saturday Farmer’s Market trip), Greek inspired potatoes on the grill and dessert. Do any of you get the Kraft Food & Family magazines (and if so, remember when it was free)?
I also made my own Tzatziki sauce but I would save time next time around and just go to a Greek restaurant and pick some up.
While the chicken was marinating I prepared the spinach salads
And the asparagus for grilling later (Olive oil and S&P-that’s it and is was delicious!)
I’m a Sandra Lee Wanna Be when it comes to tablescapes and I love how I get to use my dishes… here is one set of summer dishes I own…stay tuned for others 🙂
We first had some snacks…
Then it was time to grill…I slightly grilled the flat bread
Time to eat… the potatoes were cubed, tossed with olive oil, fresh lemon juice and Greek seasoning and grilled in foil for about 35 minutes. Asparagus grilled about 7 minutes.
Come back tomorrow for the dessert!
Grilled Greek Chicken Kabobs
Serves: 8 (2 kabobs each)
Prep Time to Table: 10 minutes plus marinating time
Recipe : Kraft Food and Family Summer 2007
½ cup Kraft Greek Vinaigrette Dressing
2 tbls mayo
24 oz. boneless chicken cut into 1” cubes
1. Combine dressing and mayo in large plastic bag; add chicken and refrigerate for 1-2 hours
2. Preheat grill to medium-heat. Remove chicken from marinade and skewer.
3. Grill 8-10 minutes; turning occasionally until done
4. Squeeze fresh lemon juice on kabobs if desired