Kebabs are a favorite at my house year-round. Right now vendors at the MSFM have plenty of winter squash, cruciferous vegetables, root vegetables, and greens. For my kebabs I used radishes, butternut squash, and peppers all from Sequatchie Cove Farm as well as chicken breast and onion. I marinate the chicken and all of the vegetables together using the souvlaki marinade found on this blog: https://www.themediterraneandish.com/greek-chicken-souvlaki-recipe-tzatziki/#tasty-recipes-14578
It doesn’t need to marinate very long…15 minutes to an hour. Skewer the chicken and vegetables, grill them, and serve them over rice. Enjoy!
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