Kabob Salad with Homemade Tzatziki Dressing

I’m beyond thrilled that the high today will be 75 degrees Fahrenheit here in beautiful Jersey City. And in celebration of Spring finally kicking out winter, I decided it was time for grilling and fresh salads.

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Grilling because it’s the perfect excuse to spend more time outdoors and also means Fozzie Bear gets to be my sous chef. Salads, because well, Spring means Summer is right around the corner and so I’ll be cleaning up my diet just a bit.

Not only is this delicious to eat, it’s SO easy to make. A bit of prep, followed by some creative skewing is really all it takes before these babies load up on the grill and sizzle.

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Another reason behind my inspiration here is that I love cooked salads. Typically achieved by sautéing the ingredients before mixing them in with some fresh greens and dressing. Such a savory dish, packed with flavor and tender textures.

For a dressing here, I opted for a homemade tzatziki dressing, made of English cucumber, lemon, fresh dill, Greek yogurt and olive oil. It was the fresh and tasty topping this dish needed! I even have a bunch leftover that I’ll be eating all week-long!

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I really can’t stress enough how easy this dish was. I hope it makes its way into your Spring weeknight dinner rotation 🙂

Kabob Salad with Homemade Tzatziki Dressing

  • Servings: 4-6
  • Difficulty: easy
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The easy, tasty salad that will have you coming back for seconds.


Ingredients

    Kabob Salad
  • 1 pound boneless, skinless chicken breasts, cut into cubes
  • 1 yellow squash, thickly sliced
  • 1 cup of mushrooms, sliced in half
  • 1 small red onion, cut into square chunks
  • Assorted colorful small tomatoes
  • 1 lemon, juiced
  • 2 tablespoons of olive oil
  • 1/2 tablespoon of oregano
  • 1 teaspoon of salt
  • 1 container of fresh, washed spinach
  • Tzatziki Dressing
  • 1 seedless cucumber, peeled and diced
  • 1 lemon, juiced
  • 1/2 cup of dill, finely chopped
  • 1/4 cup of olive oil
  • 1/2 teaspoon salt
  • 1/2 cup of Greek yogurt

Directions

  1. Spray grill with non-stick cooking spray and preheat grill to 400 degrees.
  2. If using bamboo skewers, soak in water for 15-30 minutes while prepping meat and veggies.
  3. In a medium bowl, toss together chicken, olive oil, lemon juice, oregano and salt.
  4. Skew the veggies and chicken leaving about an inch on either side to help with grilling.
  5. Place skewers on hot grill, and grill for 4-6 minutes. Then, flip the skewers and grill for another 4-6 minutes until done.
  6. While skewers grill, make the dressing by placing all ingredients in food processor. Pulse until you have a smooth a creamy consistency.
  7. To assemble, place a handful of spinach/greens in a large bowl, remove grilled vegetables and chicken from skewer and place on top on the spinach. Toss all together with 1-2 tablespoons of the dressing.
  8. Enjoy!

Valentine’s Day Dinner Review – Dolma

For the past couple of year’s, my now husband and I have decided to forgo the overpriced menus and reduced portions on Valentine’s Day and cook a delicious home meal together. This year, with the holiday falling on a Tuesday and a special restaurant in mind, we decided to instead venture out for a fun evening and delicious eats at Dolma in Jersey City. 

If you’ve ever been in the Van Vorst Park section of Jersey City, you’ve definitely passed this gem of a restaurant on Grand Street. It’s in an adorable pink building with the best area for outdoor seating that is absolutely Pinterest-perfect in the summer. 

We’ve been to Dolma twice before, both times to enjoy their delicious brunch menu and couldn’t have imagined a better way to taste their dinner options than with the Valentine’s Day prix fixe menu which included a soup and salad, appetizer, entrée and dessert. To say we were full at the end of the meal would be an understatement. 

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Let’s get into the goodies. First, salad. A classic green house salad. Fresh, with a light oil-based dressing. Clean and healthy way to kick-off the meal. For soup we had two choices – lentil and ginger and carrot. I opted for the lentil soup. It smelled amazing of spices and veggies. That said, I was hoping for a more flavorful soup. The lentils however were cooked to perfection and I enjoyed that it quite light given the amount of food to come. 

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Next was the appetizer. Another confession – I LOVE octopus. I’ve literally been craving it as of late. Talk about an expensive craving. And so was thrilled to see this as an option on their menu. It was served with pickled vegetables – yum! The octopus was cooked wonderfully – tender not chewy. 

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The entrée I went for was the Filet Mignon. I know, more steak. But it was definitely worth it! There were three mini filets, each with a different topping – balsamic glaze, some sort of BBQ-flavored sauce and a butter and chives sauce. The steak was cooked to a warm pink medium-rare center, just as it should be! The balsamic glaze was my favorite topping and then the butter and chives followed by the BBQ. Based on my Edward’s Steakhouse review, you already know I love the beefy flavor of steak on it’s own and so I enjoyed the lighter sauces more 🙂

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And as if on cue, for dessert I opted for the crème brûlée. It was delicious! Nice crispy, sugary top with a warm custard below. Thank goodness for that dessert stomach! 🙂

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At the end, this was definitely an amazing Valentine’s Day dinner. The intimate setting of Dolma really made the evening all the more romantic – there were only 6 couples seated comfortably in the small restaurant! We’ll definitely be back soon!