Chicken and Beef Kabobs with Roasted Baby Potatoes and Creamy Dill Cucumber Salad

This Chicken and Beef Kabobs with Roasted Baby Potatoes and Creamy Dill Cucumber Salad is a colorful and satisfying meal featuring juicy grilled chicken and beef skewers, herb-roasted baby potatoes, crisp lettuce, and a refreshing dill cucumber yogurt salad. It’s perfect for summer cookouts or a flavorful family dinner.

Ingredients

For the Kabobs:

1 lb (450 g) boneless, skinless chicken breast, cut into cubes

1 lb (450 g) beef sirloin, cut into cubes

2 red bell peppers, cut into chunks

2 tablespoons olive oil

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

1 teaspoon salt

½ teaspoon black pepper

Wooden or metal skewers

For the Roasted Baby Potatoes:

1½ lbs (680 g) baby potatoes

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon dried dill

½ teaspoon salt

¼ teaspoon black pepper

For the Creamy Dill Cucumber Salad:

1 cup cucumber, finely diced

1 cup plain Greek yogurt

2 tablespoons fresh dill, chopped

1 clove garlic, minced

1 tablespoon lemon juice

¼ teaspoon salt

⅛ teaspoon black pepper

For the Lettuce Salad:

3 cups romaine lettuce, chopped

1 tablespoon olive oil

1 teaspoon lemon juice

Pinch of salt

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