Ingredients:

For the Kabob

• 2 whole NY Strip cut into 1” cubes, remove the fat
• 2 Chicken Breast cut into 1” cubes
• 2 Red Onion cut into 1 inch chunks
• 3 Red Bell Peper cut into 1 inch chunks
• 1 cup Olive Oil, divided
• 3 cloves garlic minced
• 1/4 cup lemon juice 
• 1 tablespoon Dijon mustard
• 1 tablespoons soy sauce
• 3 tablespoons Spiceology Rotisserie Chicken Seasoning
• 3 tablespoons Spiceology Sasquatch Fire
• 2 teaspoon salt 
• 2 teaspoon pepper
• 1/2 cup fresh parsley chopped finely



For the Tzatziki

• 1/2 Cucumber chopped finely or shredded with as much moisture removed
• 1 1/2 cup Greek Yogurt 
• 1 1/2 tablespoons lemon juice 
• 1 1/2 tablespoon olive oil 
• 3 cloves garlic minced
• 1 1/2 tablespoons fresh dill minced
• Salt & Pepper to taste
  

PREPARATION: 

For the Chicken:

Combine 1/2 cup Olive oil, 1/2 garlic lemon juice, Dijon, soy sauce, chicken seasoning, salt, and pepper into a bowl and mix with Chicken and 1/2 of the red onion and 1/2 of the Bell Pepper. Refrigerate the chicken mixture for at least one hour.

For the Steak:

Combine 1/4 Olive Oil, remaining garlic, Spiceology Sasquatch Fire, and steak. Refrigerate the steak mixture for at least one hour.

When ready to grill, toss the remaining veggies in the leftover olive oil and sprinkle with a dash of salt.

Arrange on skewers and grill for 8-10 minutes until the desired doneness is reached, at least 165 for chicken and 130 for steak. 

Meanwhile, make the Tzatziki by combining all tzatziki ingredients in a bowl and mixing to combine. Chill for at least one hour in the fridge.

Place 1 tablespoon of Tzatziki on the naan and arrange a skewer on top of the tzatziki, pulling the meat and veggies off the skewer to serve.

Garnish with parsley.