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Labor Day has come and gone and I’m so sorry pricey weblog and weblog readers – I’ve spent ZERO time at my pc over the previous week. That’s a lie – I podcasted for an hour on Saturday morning. Dietitians Dish absorbs a few of my time that was beforehand devoted to running a blog and I’m good with that! Podcasting is loads of enjoyable.

Plus, I get loopy writers block. I can work via a recipe, {photograph} it, full diet evaluation after which in relation to the phrases to go together with it? I’ve obtained nothin’. I really feel like I simply ramble and ramble about insignificance.

However not solely that. With summer time shortly coming an finish (TEARS), we’ve been taking full benefit of all issues seashore, pool, and outdoor. In fact, when the climate cooperates, that’s. We additionally had our final summer time visitors this weekend and had loads of enjoyable – a enjoyable cowl band from Chicago and all. Piper was in her ingredient on the market dancing her coronary heart out!

Being off at this time (Monday) throws the entire week off, particularly after the ladies’ daycare was closed final week. We haven’t had a “routine” in properly over every week and so in lots of regards, moving into a faculty schedule shall be a welcome change. And beginning tomorrow, now we have ONE drop off/pick-up. The women shall be in the identical main classroom on the Montessori and we’re simply crossing our fingers that that can go alright!

With our new schedule, our night time turns into all of the extra valuable. The times are getting noticeably shorter and so every part from meals images to grilling turns into trickier because the solar units earlier and earlier. Since we’re not in full hazard of dropping all daylight simply but and the temps have cooled off some, I take into account it the right time for grilling. Is there something worse than standing over a grill profusely sweating after a day of labor? Ugh.

I prepped this marinade a day or 2 upfront and let the rooster marinade all day. After work, it was skewering and grilling. Fast and simple! I served the skewers with a Greek salad, hummus, and pita. It was the right lighter fare for a late summer time dinner!

Grilled Greek Rooster Skewers


Prep time: 

Cook dinner time: 

Whole time: 

Serves: 2 skewers (1/6 recipe)




  • ½ cup entire milk plain Greek yogurt
  • ¼ cup extra-virgin olive oil
  • ¼ cup recent lemon juice
  • zest of 1 lemon
  • 1 Tbsp white balsamic vinegar
  • 2 Tbsp recent oregano leaves, chopped (or 2 tsp dried)
  • 1 Tbsp recent thyme leaves, chopped (or 1 tsp dried)
  • 6 garlic cloves, minced
  • 1 tsp salt
  • 1 tsp recent floor black pepper
  • ¼ tsp crushed purple pepper flakes


  • 2 lbs boneless, skinless rooster breasts, lower into 1-inch items
  • 2 purple bell peppers, lower into 1½-inch cubes
  • 1 purple onion, lower into 1½-inch cubes
  • 12 skewers (if utilizing picket skewers soak in water for 30-minutes earlier than grilling)


  1. Mix all of the marinade components in a big ziplock bag. Seal and therapeutic massage the bag to mix all of the components. Add the rooster to the bag turning to coat. Marinate for a minimum of four hours or in a single day.
  2. Preheat grill to 400 levels F.
  3. Thread rooster items onto the skewers alternating with peppers and onions. Grill till the rooster is cooked via, about 5-6 minutes on either side or till juices run clear.

Diet Data

Serving dimension: 2 skewers (1/6 recipe) Energy: 217 Fats: 9.0 Carbohydrates: 5.8 Sugar: 2.0 Sodium: 450 Fiber: 1.2 Protein: 30.8 Ldl cholesterol: 76


Weekly Menu: September 1st – fifth

Be properly,