Greek Chicken and Shrimp Skewers

2 Chicken Skewers, 2 Shrimp Skewers, Grilled Flat Bread

Grilled on: Weber Silver One Touch
Charcoal: Kingsford original approx 30 briquettes
Wood: none
Dry rub: Cavenders Greek Seasoning
Sauces: Kens Greek Dressing

Method: I normally do not grill boneless chicken but its a must with kabobs.  Chicken, Bell peppers and onions are put on one skewer. Shrimp is on a separate skewer, shrimp cooks faster and should be by itself.  A few tips: leave the hard end of the tail on the shrimp and and run skewer through each shrimp twice. Once through the meaty tip near where the head was and then through the hard part of the tail. This helps for stability when grilling.  Also when adding onion to a skewer with chicken Ive found it best to add about 2-3 layers of the onion together.  I use chicken tenderloins for this, by adding the veggies after each piece of chicken it helps to keep the chicken moist.

When the meat and veggies are put on the skewers I sprayed them with nonstick cooking spray and generously coated them in Cavenders Greek Seasoning. The skewers are grilled over a hot grill on direct heat.  While they are gilling I constantly baste them with Kens Greek Dressing.  This not only adds flavor and moistness, but the dressing falls down onto the hot coals and creates smoke and flareups. I feel that this smoke and flareups create extra flavor.

Grilled bread is Flat outs low carb Italian bread.









Result: This is one that Marsha and I love. This turns out perfect each time.

 Sides: We serve the meats and veggies on a salad, with a bed of Romain lettuce, cucumbers, tomatoes, herbed feta cheese and more of the Greek Dressing.  Hummus is on the side with the grilled flat bread.  This meal is restaurant quality, Ill say its better than what you can get in most restaurants.



 

Drink: Rex-Goliath Cabernet Sauvignon, this wine is an excellent buy for $5 from Publix.  Its smooth and spicy at the same time.