Channel Mediterranean flavors by threading marinated beef and chicken, plus seasonal veggies, onto skewers, and throwing them on the grill. Serve alongside warm flatbread, garlicky yogurt, and salsa verde.
What You Get
Herb garlic marinated chicken kebab
Herb garlic marinated beef kebab
What You’ll Need
Wood or metal skewers
Salt and freshly ground pepper
Makes 6 servings
60 minutes active time
60 minutes total time
Preheat a gas or charcoal grill to high heat, and oil the grate. (Alternatively, if you don’t have a grill, you can cook the kebabs and naan in batches in a large cast-iron griddle or grill pan that’s been preheated over medium-high heat.)
Cut the bell peppers and the red onion into bite-size pieces. Cut the summer squash into rounds about 1 inch thick. In a large bowl, combine the bell peppers, onions, squash, and mushrooms. Drizzle with 2 tablespoons olive oil, and toss to coat.
To build the chicken kebabs, thread the meat onto skewers, alternating pieces of chicken with pieces of bell pepper and squash. To build the beef kebabs, thread the meat onto skewers, alternating with pieces of red onion and whole mushrooms. (Thread any leftover vegetables onto additional skewers.) Season the skewers with salt and pepper.
When the grill is hot, add the kebabs and cook, turning every 3 to 4 minutes until the chicken is firm and no longer pink at the center and the beef is browned but still pink at the center, about 10 to 12 minutes. Transfer the skewers to a platter to rest.
While the meat is resting, add the naan to the grill and toast until charred in spots and lightly golden brown, 1 to 2 minutes per side. Cut the naan into slices and wrap in a towel to keep warm.
To serve, arrange the kebabs to plates, with the naan on the side. Drizzle the kebabs with the garlic yogurt and the salsa verde; serve warm.
Contains: milk, wheat.
Note: The kebab meat may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed packages in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.