Campfires, Friends & Greek Kabobs

Last night we spent some quality time with a few of our friends, laughed, ate a lovely meal and enjoyed a campfire. I decided to say no to hot dogs and go a more flavorful route with a Greek Style Kabob that we roasted over the open flame of the fire. Let me just say, this was the best gyro I have ever made!

Kabobs  : 

- Steak (We used New York Style Strip Steak) - Cubed
- Yellow Squash (Or Zucchini) - Cubed
- Cherry Tomatoes
- Red, Green Bell Peppers - Cubed
- 1 TBLS Ground Cumin
- 1 TSP Cinnamon
- 2 TSP Smoked Paprika
- 2 TSP Garlic Powder
- 1 TSP Curry Powder
- Salt & Black Pepper
- Olive Oil

1. After you have cubed your meat into bite size chunks, dump the spices on top (Cumin, Cinnamon, Smoked Paprika, Garlic Powder, Curry, Salt & Pepper) Drizzle with Olive Oil and stir until it is evenly coated. Meat Prep Done!
2. After you have cubed all your veggies, minus the tomatoes, you will need to coat those in Olive Oil and sprinkle with salt and pepper. Veggie Prep Done!
3. Pack it all up in tupperware containers and head to wherever your fire may be, or go out back to your grill. ;)

Mint Greek Yogurt :

- 1 Cup Greek Yogurt (Fage is my favorite brand)
- Fresh Mint - Handful, Washed & Chopped
- Salt & Pepper - To Taste

- In a bowl, combine the Yogurt, fresh mint and salt an pepper. Taste until it is how you like it. Chill.

Extras :

- Cucumbers dressed with lime and fresh dill.
- Pita Pockets.

Now we just roasted our Kabobs until they looked done, because red meat will likely not make you sick if it is still pink, if you get good meat and keep it cold until you cook it. We decided to stay away from chicken and pork for the very reason that I didn't want to go around inspecting everyone's personal food to make sure they didn't get sick from undercooked meat. Also, steak is way yummier. ;)


Also, if you aren't already reading Kinsey's blog, you should be! See her photos from last night here!

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