1 clove garlic ½ teaspoon salt 1 ⅔ cup plain Greek yogurt 2 tablespoon chives 1 tablespoon lemon zest Black pepper
Fresh Herb, Tomato & Caper Sauce
3 extra-large lemons 2 cup chopped fresh Italian parsley ¼ cup sliced almonds, toasted ¼ cup chopped fresh oregano 2 tablespoon capers, drained ⅔ cup olive oil ½ teaspoon salt ½ teaspoon black pepper ¼ cup finely chopped oil-packed dried tomatoes
Roma Tomato Romesco Sauce
4 medium roma tomatoes, peeled, seeded, and cut up 1 3/4-inch slice country-style bread (2 oz.), toasted and torn into pieces ⅔ cup roasted red sweet pepper, cut up ½ cup blanched whole almonds, toasted ¼ cup sherry vinegar or red wine vinegar 4 cloves garlic, smashed 1 tablespoon chopped fresh Italian parsley 1 teaspoon smoked paprika ½ teaspoon ground ancho chile pepper ⅛ teaspoon cayenne pepper ¼ cup olive oil Salt
Summer
Dressing: Garlic-Oregano: Zest and juice of 1 lemon; 3 Tbsp. chopped fresh oregano; 2 Tbsp. olive oil; 2 cloves garlic, minced; 3/4 tsp. salt; and 1/4 tsp. black pepperProtein: 8 oz. Halloumi cheese, cut into 1/2-inch slices or 1-inch cubes (cook 3 to 4 minutes or until begins to soften)Vegetables: 2 medium zucchini, sliced 3/4 thick, and 1 cup grape tomatoesSauce: Fresh Herb, Tomato & Caper Sauce
Fall
Dressing: Rosemary: 1/3 cup cider vinegar; 2 Tbsp. each olive oil and chopped fresh rosemary; 1 Tbsp. Dijon-style mustard; 2 tsp. honey; 2 cloves garlic, minced; 1/2 tsp. black pepper; and 1/4 tsp. saltProtein: 1 1/2 lb. skinless, boneless chicken thighs, cut into 1-inch strips or pieces (cook 12 to 14 minutes or until no longer pink)Vegetables: 2 medium red sweet peppers, cut into 1-inch pieces, and 1 small sweet potato, peeled and cut into 1-inch pieces (before skewering, cook sweet potato in a small microwave-safe bowl with 1 tablespoon water for 2 minutes; drain and run under cold water to cool). Sauce: Roma Tomato Romesco Sauce
Winter
Dressing: Shallot: 1/3 cup red wine vinegar; 1/4 cup finely chopped shallots; 2 Tbsp. each olive oil and chopped fresh thyme; 1 Tbsp. Dijon-style mustard; 2 cloves garlic, minced; 1/2 tsp. black pepper; and 1/4 tsp. saltProtein: 1 lb. boneless beef sirloin steak, cut into 1-inch pieces (cook 8 to 12 minutes or until desired doneness)Vegetables: 8 oz. fresh button mushrooms and 4 small shallots, halvedSauce: Blue cheese salad dressing
Tip
If using wooden skewers, soak in water 30 minutes.
Grilling Option
Prepare kabobs as directed through Step 2. Grill, covered, over medium heat until protein is done and vegetables are just tender, turning once. Transfer to a 15x10-inch baking pan. Drizzle protein and vegetables with reserved dressing. Cover and let stand 5 minutes. Serve with Sauce.
