First up the Greek Kabobs. I thawed out some chicken breasts that I had in the freezer, sliced them in to thin pieces and then threw them in a Ziploc bag with the marinade. I didn't have Greek Seasoning, but I had almost everything that comprises it and made it myself. I omitted the marjoram. I let the chicken marinate while I made the avocado tzatziki sauce. I also soaked the skewers at this time to help prevent them from burning so quickly on the grill.
The sauce came together really easily and my only substitution was sour cream for Greek yogurt because I didn't have any in the house. While I let the chicken marinate a little longer, I made my potato packets. Using my mandolin, I chopped up potatoes and carrots and sprinkled them with onion powder, garlic powder, salt and pepper. Add other spices if you would like. Spray the aluminum foil with cooking spray and then add a dab of butter to the top of the pile.
The directions said to only have them on the grill for 4 minutes per side, but I found that it took a lot longer to reach a safe consumption temp for me. Maybe their grill was hotter than mine. But when they were done, they smelled amazing. Notice the charring on the skewers - even with the water, they still burned.
Then it was time to unwrap the potatoes and serve up dinner. Everything was great. The chicken came off the skewer nicely and the tzatziki was nice and refreshing. The Greek flavors really came through the meal. And as always, the potato packet was delicious and filling.
Next up were the Pinot Noir Burgers. I didn't have Pinot Noir in the house, but I had a bottle of New Age red that I substituted. I sauteed the mushrooms and onions in some of the wine and then set those on the side.
With the burger, I also grilled up some pineapple and more potato packets.
Packer party in Fall for my friends and I think this ranks right up there with them.