Chicken and Steak Kebabs with Saffron Rice

Ingredients:

For Kebabs: 

  • 2 Chicken Breasts (cut up into cubes) 
  • 1 packet of Steak Tips (in the store it might say "Stew Tips")
  • 2 skewers (for chicken) 
  • Sprinkle of Paprika 
  • Sprinkle of Garlic Powder 
  • Salt/Pepper 
  • Sprinkle of Cumin or Cumin Salt 
  • 2 Onions (1 for Chicken, 1 for Steak)
  • A few Italian Sweet Peppers 
  • 1 Steak Tomato 
  • 1 Green and 1 Yellow Zucchini Squash 

For Rice: 

  • Instant Jasmine Rice from Uncle Ben's ( if you are in a time crunch)- if not you can use regular Jasmine Rice 
  • A small pinch of Saffron (seriously small- this spice costs $18 bucks for a small container so use it with caution) 
  • Salt/Pepper
  • Dollop of Butter 

Fresh Tzatziki Sauce:

  • 1 small single serving of Greek Yogurt (plain)
  • 1/4 of a peeled minced cucumber 
  • 1/2 of a squeezed lemon 
  • 1 garlic clove
  • Salt/Pepper/Sprinkle of Garlic Powder 

Directions: 

For Chicken /Steak Kebabs:

  1. Preheat Oven to 400 Degrees
  2. Take Skewers and alternate on each a tomato, a pepper, an onion and a piece of chicken. 
  3. Take tin foil and place on a baking sheet. 
  4. Add spices (paprika, s/p, garlic salt, cumin) onto the chicken and rub into meat. 
  5. For the extra veggies as well as the zucchini and Italian peppers , place on either the same baking sheet or a separate baking sheet and drizzle some olive oil and salt/pepper on the for flavor. 
  6. Place in oven and bake for about 20-25 minutes depending on the thickness of the chicken. You should flip the skewers every 10-12 minutes. 
  7. I ended up only having 2 skewers on hand, so for the steak I sautéed the steak tips in a frying pan (adding the same spices I did on the chicken) and adding onions in for flavor. 

For Saffron Rice:

  1. Cook or Microwave Rice and place in a small bowl. 
  2. Add Dollop of Butter, Salt and Pepper and Mix. 
  3. Add a small pinch of saffron to the rice and mix again. 

For Tzatziki Sauce:

  1. Place one small container of Greek Yogurt into bowl. 
  2. Peel and mince 1/4 of a cucumber and 1 garlic clove and add to yogurt. 
  3. Squeeze 1/2 of a lemon into mix, making sure to remove seeds. 
  4. Add salt, pepper and place into the fridge until served.