When August rolls around my mind always shifts towards back-to-school and back-to-work. I begin to really think about fall and the holidays ahead. I’ve been wanting to create more recipes with fall in mind, but the weather around the US has reminded me that August is really hot! It’s also our last full month of summer. I know we can all get excited about fall, but I want to celebrate summer for as long as possible! This means more easy grill recipes, simple appetizers, big salads, and desserts full of the sweetest summer stone fruits and berries. And definitely, recipes for game day because football season is basically here. We’re already into pre-season and people are excited! Back when I was in school, and my dad was cooking, August dinners consisted of a lot of grilled chicken. My dad would season it up, toss it with olive oil, and then grill and serve it with rice. Occasionally, he would do a BBQ chicken, and sometimes, for family parties, he would get fancy and do chicken and vegetable kebabs. We all loved it when Dad made kebabs. They were something a little different, and for whatever reason, food grilled on a stick is always more fun! Taking a little inspiration from Dad, I decided on yummy chicken skewers for dinner. But we’re going to add a little more flavor and take the basic skewer up a notch!
These are the details
Step 1: season the chicken First, we’re going to make our own homemade ranch seasoning mix. Dried parsley, chives, dill, garlic and onion powder, a bit of paprika, salt, and pepper. I love this dry mix and use it a lot on chicken Toss the chicken with half of the dry mix, then buttermilk and salsa verde. Let the chicken sit for at least 10 minutes, but overnight is best! The longer it sits, the more tender the chicken will be and the more intense the flavor will become.
Step 2: the zucchini While the chicken is resting, work on the zucchini. I like to use a mix of yellow summer squash and zucchini. I love the colors together! If the squash is small, slice it in half. If your squash are larger, slice them into 3 or 4 long strips. Now, toss the squash with olive oil, lemon zest and juice, garlic, and lots of freshly grated parmesan. Add some chili flakes, too!
Step 3: back to the chicken Now, the fun part. Take the seasoned chicken and thread each piece one after another onto metal or wooden skewers. I like to rub the chicken with more ranch seasoning plus olive oil. Heat your grill and cook each skewer until light grill marks appear. Step 4: grill the zucchini During the same time you’re grilling the skewers, you can also grill the zucchini. You should have leftover oil; reserve that! As the zucchini finishes cooking, toss it with the remaining leftover oil. This will act as a garlicky dressing for the grilled zucchini. Then herbs: I love basil or dill, and cilantro is honestly pretty great too!
Step 5: for serving Serve the skewers topped with Tzatziki sauce and fresh basil. I also love to spread the Tzatziki sauce on a serving plate and arrange the skewers over it. The chicken kind of melts into the sauce. Then there’s the zucchini on the side. I love zucchini with lots of herbs—it’s SO YUMMY! Oh, and I always make fries when I do skewers. Just so delicious. The leftovers are perfect for the next day’s lunch! The sauce will last all week and can be used in multiple recipes. Try on a salad later this week!
Looking for other easy dinners? Here are some favorites: Chicken Tzatziki Skewers with Feta Fries Pot Roast Gyros Chicken Tzatziki Bowls Easy Greek Sheet Pan Chicken and Potatoes 30 Minute Spicy Indian Butter Chicken Sheet Pan Chicken Gyros with Feta Tzatziki Lastly, if you make these Ranch Chicken Tzatziki with Parmesan Zucchini, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
