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Greek Kebabs with Tzatziki + Garlic Naan

Any chance to BBQ before the summer ends and I am up for it.  You can’t beat the char of meat and vegetables or the smell and ease (plus its the only time I really let go of control so that Texan can assist with dinner).

One of my favorite things to make are kebabs. So when my friend asked me to host her birthday party and she suggested kebabs, I jumped right on it!

The best part of kebabs is how simple they are to make. You can do an array of veggies from various peppers, mushrooms, onions as well as proteins like chicken, shrimp or beef.   So, with a party ahead, I opted to make a selection of proteins and to keep the veggies simple.

Whenever I get after it in the kitchen  I tend to want to challenge myself by making e v e r y t h i n g from scratch. So, by all means, you can buy delicious tzatziki and/or naan bread at the local grocer. However, if you’re wanting to do it all, then below I’ve detailed everything you need to make an impressive meal!

Check it out below!

 

Print Recipe
Greek Kabobs with Tzatziki + Warm Garlic Naan
Servings
Ingredients
For the Tzatziki
Naan Bread
Servings
Ingredients
For the Tzatziki
Naan Bread

 

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!