Instructions
Step 1. Preheat the oven to 425°F (220°C).
Step 2. Wash the baby potatoes and place them in a large bowl.
Step 3. Toss the potatoes with olive oil, garlic powder, dried dill, salt, and black pepper.
Step 4. Spread the potatoes on a baking sheet and roast for 30–35 minutes, turning halfway through cooking.
Step 5. In a large bowl, combine olive oil, paprika, garlic powder, onion powder, oregano, salt, and black pepper.
Step 6. Add the chicken cubes and beef cubes to the seasoning mixture and toss until evenly coated.
Step 7. Thread the chicken, beef, and red bell pepper pieces alternately onto skewers.
Step 8. Preheat a grill, grill pan, or broiler to medium-high heat.
Step 9. Grill the skewers for 10–12 minutes, turning occasionally, until the chicken is cooked through and the beef is browned to your preferred doneness.
Step 10. In a bowl, combine the Greek yogurt, cucumber, dill, garlic, lemon juice, salt, and black pepper.
Step 11. Stir until well mixed and refrigerate until ready to serve.
Step 12. Toss the lettuce with olive oil, lemon juice, and a pinch of salt.
Step 13. Arrange the roasted potatoes, grilled kabobs, dill cucumber salad, and lettuce on serving plates.
Step 14. Garnish with additional fresh dill if desired and serve immediately.
Storage and Reheating Tips
Store the kabobs, potatoes, salad, and dill sauce separately in airtight containers in the refrigerator for up to 4 days.
Reheat the chicken, beef, and potatoes in a 350°F (175°C) oven or air fryer until warmed through.
The creamy dill cucumber salad is best served cold and should not be reheated.
Store leftover lettuce separately and dress just before serving.
The cooked chicken, beef, and potatoes can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
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