Tonight, my seven year olds were on an absolute mission to make their parents the BEST grilled brined chicken kabobs and charred vegetable dinner with chilled Tatziki sauce they've had in quite some time! Anyway, success! Excellent work kiddos! Delicious! Absolutely delicious! We all loved and devoured your recipes!

One of the tastiest recipes I've ever made .

While this recipe may take some time on your part, you will not regret your efforts by any means. I mean that! Neither will your family or guests! Just know that this recipe is so easy to follow, my 7 and 8 year old culinary students made this dish tonight with little supervision and, minimal follow up questions.This dish is so flavorful and downright juicy folks! Between the moisture in your brined chicken, especially your oversized mushrooms and your Tzatziki Sauce, you won't even need a beer to follow it up with! Hence the need to serve them with a thick, seasoned, absorbent, oversized piece of Naan Bread!Know that this dish also makes a great vegetarian option as well. As for the Tzatziki Sauce, it's a bit untraditional with the addition of the fresh minced chives and it being heavy on the sour cream as opposed to the Greek Yogurt. But, it certainly works! Especially for those who aren't exactly fond of the bitter / sour taste known to accompany Greek Yogurt. Tho the slight amount of sour Greek Yogurt added does pair nicely with the sweetness of the Vidalia Onions.Total manual prep time will take you approximately 60 minutes if making this dish for the first time alone. Total wait time will be much longer with the brine and marinating time.Of all the dishes I make, and I make many, this is my wife's, and all her friends favorite. In fact, everyone on their birthday gets a special, "dish wish." This one is easily the most requested next to my Green Chilie Stew.Use the freshest, crispiest garden vegetables, herbs, chicken and Naan breads for best results! Tip? Go heavy on the mushrooms!All pictures and directions taken by 7 and 8 year olds! Great work kiddos! I'm SO proud! 😆

As I made my own chimichurri sauce earlier. Now I am going to use it for my kebab. I am going to make veggies and chicken kebab. For the veggies kebab you can use any kind of vegetables that you liked. I am using whenever I have in my refrigerator. Let’s start now.

While I originally was going to make Pad See Ew, I found that many of the ingredients I was looking for at the local grocery store were unavailable. So, I grabbed a few substitutions with the mind of making a variated version. But, when it came down to it, I quickly changed tune mid way threw cooking and decided to go with this delicious concoction.

I obtained the original recipe from “ Lord Krishna’s Cuisine: The Art of Indian Vegetarian Cooking” by Yamuna Devi, my favorite recipe book. I substituted the grated coconut/almonds for walnuts as well as replaced the green chilies for red chilli flakes and let me tell you, this chutney was like nothing I ever had before. I was surprised to learn the balance of sweet and hot compliments the cilantro extremely well and it adds a subtle kick to it that keeps you coming back for more. Try it out !Notes:- You can substitute the sour cream for yogurt.#CA2025