Tonight’s Dinner is…Greek Grilled Chicken Kabobs with zucchini, squash, mushrooms and cherry tomatoes and wild rice. I have this great Greek Marinade I like to use and I will be putting all this over a bed of lettuce using my favorite Greek Salad Dressing with hummus and feta. I love Greek food. I love Greek food. Did you know I love Greek food? I am so excited about this meal!!
Be sure to check out my Facebook page, there are lots of ideas around daily meal planning. This post will go up around 3pm CST each day for you to list and come checkout what everyone is having for dinner.
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So, what’s for dinner tonight at your house? You are encouraged to not only list your dinner plans, but to request ideas and add your favorite recipes!
http://www.epicurious.com/recipes/food/views/Grilled-Chicken-Red-Onion-and-Mint-Kebabs-with-Greek-Salad-105308
Try the above recipe from epicurious. I use Nellies Key Lime juice (only because that is what I had on hand the first time I made it) I add all of the oil and juice into the marinade, and do not bother to baste. I also add red bell pepper to the skewers. I also use this marinade on whole breasts when I am to busy to thread the skewers.
Cooking only from what I have on hand – grilled pork steaks (on sale last week @ Apple Market), black-eyed peas, cabbage, and cornbread muffins.
I am new to your blog and although I enjoy it, I am a bit confused about the “What’s for Dinner” part. Is seems that frequently an idea for dinner is posted without the recipe. I get excited about the possibility, but then disappointed that no recipe is included. Am I missing a link or something? Thank you for cluing me in!
Carolyn, What’s for Dinner is a post I started doing from my Facebook page to give people ideas for dinner. The idea is that readers would all post their dinner ideas, so that others could use it as a platform to do their meal planning. Just for ideas. Then I try to post my meals within a week of posting. I hope that helps.
We’ll have to try this. Kiwi is also great on grilled kabobs. It complements serveral different type of meats very well. I get them slightly unripe so that they are firmer and easier to skew.