Last night’s dinner was one of my FAVS so far. Both of these recipes are so simple to make and don’t take long either. In all fairness, my mom did make the kabobs and I made the sauce, but I certainly observed how she made the kabobs so I could share here!

Recipe

Kabobs

(Serving for four)

5-6 tablespoons of teriyaki sauce (link to a homemade recipe I was too lazy to make)

2 pounds of sirloin steak

2 yellow bell peppers

1 red onion

Garlic powder

Sea salt

Pepper

Olive oil

Tzatziki

300g of plain nonfat greek yogurt

One Lebanese cucumber

2-3 cloves of garlic

2-3 medium-sized lemon slices

Olive oil

Sea salt

Pepper

For the kabobs, begin by seasoning two pounds of sirloin steak with any teriyaki sauce of your choice. In the past I’ve made my own marinade sauce from scratch, but today my mom and I were too tired. Lol. Anyways, let the steak marinade for at least 3 hours. Then, cut the steak into square pieces to fit perfectly onto your kabob sticks! Next, chop 2 yellow bell peppers and one red onion into square pieces as well. Assemble your kabob sticks onto each stick, mixing the vegetables and meat however you want. Lastly, spice them with pepper, garlic powder, and a drizzle of olive oil and place on the grill until the sticks are fully cooked.

For the sauce, strain your yogurt overnight using a cloth. You don’t have to do this step, but it will ensure the sauce isn’t super watery (gross). Next, cut the ends off of the cucumber, grate it into a paper towel and squeeze out the excess water into the sink. Add the grated cucumber, a squeeze of 2-3 medium-sized lemon slices, a drizzle of olive oil, crushed garlic, and a pinch of both salt and pepper to a medium bowl and MIX!

Tonight, we paired the kabobs with seasoned baby potatoes and corn on the kabob. Also pro tip that isn’t pictured here: add Tajín classic seasoning to corn to make it taste just like Mexican street corn on the cob!!!