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Before you jump to Mike's Chicken Shish Kebabs & Tzatziki Sauce recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Getting A Healthy Eater
Most of us have a pretty good idea of exactly what healthy eating is: plenty of fruits and vegetables and not too much fat and sugar. Nevertheless, when it comes to kids, knowing what’s healthy is simply the start. And even in the event that you shop’healthy' it does not necessarily mean your child will willingly eat it.
There’s hope. Children need some excess encouragement and advice alongside some of those strategies your child is sure to eat healthy.
Be a gatekeeper.
It is likely that the easiest way to get your kids to eat healthy is to eliminate the less-healthy choices. Take control on what meals and snack choices are in your dwelling. If a child is hungry they will eat it if there isn’t another alternative. Have you ever heard of a kid starving to death since his parents wouldn’t feed him potato chips?
Maintain healthy food in sight.
As for those less-than-good-for-you foods, maintain them in high cabinets and from your child’s reach. Arrange your refrigerator and cabinets so that healthy foods are the first foods which you see. In the event you decide to have some unhealthy options in the home keep them out of sight and also you and your children will be much less likely to select them as an option.
Make healthy meals convenient.
Wholesome foods, especially fruits and vegetables need little preparation which is very good for your’starving' child and you. You might not be aware of how many more fruits and vegetables that your child will eat only by having them visible and easy to catch.
Make learning about food pleasure.
Select a vegetable garden for a family endeavor and set your child in charge of watering and picking the ripe vegetables. Children that are involved are more likely to be a willing player in the eating procedure.
Keep Your Eye on Portion dimensions.
Parents often stress how much their children should be eating. Whether you’re trying to acquire a particular eater to take a bite of anything green or limit the quantity of dessert that your sweet-toothed kid wants watching portions is necessary. Knowing the size of a healthy portion will provide you some fundamental perspective. You are able to use the USDA’s Guidelines for Healthy Eating to find out about just what a healthy portion is.
Keep in mind that eating foods together isn’t just a great way to grab in your family’s day it’s also the ideal time to role-model healthy eating habits. Children learn by seeing their parents…That’s food for thought!
We hope you got benefit from reading it, now let’s go back to mike's chicken shish kebabs & tzatziki sauce recipe. You can have mike's chicken shish kebabs & tzatziki sauce using 46 ingredients and 22 steps. Here is how you achieve that.
The ingredients needed to prepare Mike's Chicken Shish Kebabs & Tzatziki Sauce:
- Take ● For The Meat
- Use Fresh Chicken Breast [de-boned - fat trimmed - 1.5" cubed]
- Take ● For The Brine
- You need Sugar
- Take Salt
- Use Liquid Smoke [+ reserves for marinade]
- Prepare Granulated Onion Powder [+ reserves for marinade]
- Prepare Granulated Garlic Powder [+ reserves for marinade]
- Prepare Red Pepper Flakes [+ reserves for marinade]
- Prepare Italian Seasoning [+ reserves for marinade]
- Provide Ground Cumin [+ reserves for marinade]
- You need Ground Pepper [+ reserves for marinade]
- Get Each Dried Cilantro, Dried Chives & Dried Parsley [+ reserves for marinade]
- Prepare Paprika [+ reserves for marinade]
- Use Lemon Pepper [+ reserves for marinade]
- Get ● For The Fresh Vegetables
- Take LG Vidalia Onions [quartered - reserve 1 for chicken scewers]
- You need Purple Onion [quartered]
- Use LG Yellow Bell Pepper [1.5" chop]
- Take LG Red Bell Pepper [1.5" chop]
- Provide LG Green Bell Peppers [1.5" chop]
- Prepare LG Mushrooms [left whole - white & brown]
- You need Fresh Cilantro Leaves [for serving]
- Take LG Zucchini [1.5" chop - optional]
- Get LG Eggplant [1.5" chop - optional]
- Use ● For The Bread Options
- Use LG Fresh Garlic Naan Bread
- You need LG Fresh Thick Flour Tortillas
- Prepare ● For The Tzatziki Sauce [DILL-ICIOUS!]
- Take EX LG Garden Cucumbers [peeled - de-seeded - shreaded]
- Prepare Course Sea Salt [to help drain cucumber fluids]
- You need Fresh Dill [+ reserves for garnish]
- You need Fresh Sour Cream
- You need Fresh Greek Pain Yogurt
- You need White Pepper
- Get Fine Minced Garlic
- Get Fresh Lemon Juice [+ 1 tbsp Lemon Zest]
- Take Fresh Chives [minced]
- Take Small English Cucumber [for garnish]
- You need ● For The Additions & Utensils
- You need Olive Oil [for coating chicken]
- Use Pam Olive Oil Spray [for vegetables]
- Get Metal Scewers
- Get Cheese Cloth
- Use LG Serving Trays [to keep chicken separate from vegetables]
- Provide Pair BBQ Tongs
Steps to make Mike's Chicken Shish Kebabs & Tzatziki Sauce:
- Two extra large 2 lb chicken breasts pictured below. ● Authors Note: When purchasing raw chicken, choose firm, never frozen, nicely pink colored, fat and bruise free, organic plump breasts for best results every time.
- Rinse your chicken and cut off anything unsightly. Place in a large bowl and fill with whole ice cubes.
- Heat up 3 cups water and add everything in the Brine section. Mix well and regularly until all salt and sugars are fully dissolved. Allow brine to cool off before adding it to your chicken and ice mixture.
- Mix brine with chicken and ice. Add enough ice cold water to fully cover chicken. You'll want your temperature consistently between 35° and 40°.
- Seal tightly and place in fridge for 4 hours minimum - 8 hours maximum.
- While waiting - create your Tzatziki Sauce. Peel, then half your cucumbers lengthwise. Spoon out all seeds and disgard them.
- Shread and place cucumbers in a strainer with 1 tsp course sea salt. Mix well. Let cucumbers set in the sink for at least an hour - stirring and pressing occasionally. The salt will help to sweat and drain the copious fluids within your cucumbers.
- Rinse, dry and chop your vegetables into 1.5" cuts. Try to be consistent with chop sizes for grilling continuity. ● Authors Note: When cleaning your mushrooms, gently wipe them down with a damp cloth or paper towel. If you rinse them under water, know they'll absorb all of that fluid and you'll end up with a soggy mushroom mess!
- After an hour - place your shreaded cucumbers in [preferably] cheese cloth or, several sturdy clean paper towels. Squeeze tightly again and again until all fluids are strained. If not, you'll have a runny sauce. Add everything in the ● Tatziki Sauce section together, mix well and chill for an hour minimum. It's best at 2+ hours. Know that as it sits and chills in the fridge, it will take on another delicious flavor all together. Stir your sauce occasionally. Serves 10.
- Following brine - pull chicken from ice water, drain fluids and place in a dry bowl. Using paper towels, gently dab your chicken strips dry.
- ● Cut chicken breasts into 1.5" pieces. ● Place chicken back in bowl. ● Mix in just enough olive oil to fully coat chicken. Then, season [to taste] with your reserve spices listed above in the ● Brine section. ● Allow chicken pieces to marinate for an hour + in the fridge. I put mine into a Ziplock Bag for space sake but, it's your choice ● Stir or massage chicken occasionally. ● I'll marinate my chicken pieces overnight for fullest flavor.
- Feed your fresh garden vegetables onto your scewers.
- Lightly spray vegetables with an olive oil spray and season [to taste] with your reserve spices listed in the ● Brine section. Then, spray again to seal on dried seasonings.
- Thread your marinated chicken on to your metal scewers with a 1" piece of onion in between each chicken cube. This is an important step for #1: flavor and, #2: even grilling. Lightly season chicken again if desired.
- Clean, spray and fire up your grill.
- Ready your meat, vegetables and breads. Place your chicken on direct heat and your vegetables on the higher rack away from direct flames. ● Turn chicken regularly. Grill 20 minutes then, turn up the heat and char your chicken and vegetables. Know that brined meat is harder to char so, turn your heat up to at least 500°. Be careful not to burn.
- Meat on flames - veggies on top rack.
- Charred chicken and vegetables served in a large bowl. "communal style."
- Extra large Garlic Naan Breads. They come 2 per pack. You'll need 5 packages. One per person should be enough to fill them up. Especially with a garden, or wedge side salad.
- Lightly spray your bread of choice on one side with spray Pam. To taste - lightly sprinkle on Cumin, Granulated Garlic and Onion Powder, Italian Seasoning and White Pepper. Then, spray again to seal in those delicious spices. Place on hot grill until bread is slightly charred. Charred, not burnt.
- Serve chicken and veggies hot on warmed, seasoned and charred Naan Bread. No garnishes are needed other than maybe some fresh Cilantro and of course, your creamy chilled Tzatziki Sauce. Oh, and you don't want to forget the ice cold beer! Enjoy!
- It's so cool to get your kids to WANT to eat their veggies! Here's proof positive. My students wake at midnight only to reheat their Vegetarian Style Kebabs wrapped in warmed tortillas with their chilled Tzatziki Sauce! With that, GO TEAM MIKE!
Chicken is marinated in a Greek-style mixture of herbs with oil, vinegar, and lemon juice before being threaded onto skewers with bell pepper, mushrooms, and tomatoes for a tasty spin on grilled chicken. Reviews for: Photos of Greek Island Chicken Shish Kebabs. TESTED & PERFECTED RECIPE - These chicken kebabs are marinated in a tangy blend of yogurt, lemon, garlic and spices, then grilled on skewers until golden. How To Make Middle Eastern Chicken Kebabs. These grilled chicken kabobs are made with marinated chicken and colorful vegetables, all threaded onto skewers and cooked to perfection.
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