Here’s another quick and easy Gazebo Room recipe that’s perfect for grilling season!
2 Romaine Lettuce Hearts
3 oz. Gazebo Room Greek or Lite Greek Salad Dressing
3 Tbsp. Parmesan Cheese
Just take 2 romaine hearts, chop them in half lengthwise, brush generously with Gazebo Room Greek or Lite Greek Salad Dressing and sprinkle with parmesan cheese. Toss them on the grill for a few minutes alongside your favorite Gazebo Room marinated meat and you’ve got a smoky, flavorful salad that matches your meal perfectly!
If you would like to hear more recipes, you can ask about different Gazebo Room Dressing flavors, courses, or ingredients, like chicken, pasta, Seafood, vegetarian and more, or say exit to leave the skill.
This is our favorite way to showcase the versatility of Gazebo Room as a marinade. From the savory lamb, to the tangy bell peppers, let your guests experience all of the ways that Gazebo Room brings out the best flavors in their food.
Total Time: 30 min
Makes: 6 servings
3 lbs. lamb loin (trimmed, 2 inch cubes)
3 lg. Portobello mushroom caps (cored, sliced in 2 inch squares)
2 yellow bell peppers (cored, sliced in 2 inch squares)
½ Vidalia onion (wedge, separate)
24 cherry tomatoes
Dressing: 6 oz. Gazebo Room Greek Salad Dressing and Marinade
Place lamb cubes, mushrooms, peppers, and onions in a resealable food storage bag. Pour in Greek Dressing, seal and refrigerate. Allow to marinate for a minimum of 4 hours. Overnight marination will provide best results. Remove bag from refrigerator and remove contents while saving marinade for basting. On 15 inch stainless steel skewers, thread lamb cubes and vegetables alternately, using 4 pieces of each. Preheat grill to high setting and place kabobs on grate. Turn heat down to medium setting to avoid excessive flaming. Turn periodically while basting with excess marinade. Kabobs should be medium-rare in 10-12 minutes. Serve over a bed of rice.
If 15 steel skewers are not available, pre soak 10-12 inch bamboo skewers for a minimum of 30 minutes before assembling kabobs. When using shorter skewers, reduce portions to 3 pieces of lamb and vegetables per kabob. This will yield an additional 2 kabobs (8 servings). If you would like to hear more recipes, you can ask about different Gazebo Room Dressing flavors, courses, or ingredients, like chicken, pasta, Seafood, vegetarian and more, or say exit to leave the skill.
Our Grilled Spartan Chicken Breasts paired the incredible taste of Gazebo Room Salad Dressing and Marinade with sun dried tomatoes, kalamata olives and feta cheese for an entree that went perfectly with a cold, crisp Greek Salad.
Total Time: 25 min
Makes: 4 Servings
4 boneless, skinless chicken breasts
½ lb. feta or kasseri cheese (sliced thin)
½ cup sun dried tomatoes
½ cup Kalamata olives (pitted, chopped)
¼ cup fresh parsley (chopped)
Dressing: Gazebo Room Greek or Lite Greek Salad Dressing and Marinade
Marinate chicken breasts in Greek or Lite Greek Dressing for a minimum of 4 hours. Overnight marination will provide best results. Preheat Grill at high setting. Place chicken breasts on grill. When thoroughly cooked on bottom, turn breasts and turn heat down to medium setting. Lay slices of feta or kasseri cheese on chicken. Allow to cook until cheese starts to melt. Lay sun dried tomatoes over cheese, spread with chopped olives, and sprinkle with fresh parsley. Allow to cook until tomatoes are warm. Remove from grill and serve.
As an alternative to grilling, equally satisfying results can be achieved by sauteeing in a skillet, or by baking at 375F. If you would like to hear more recipes, you can ask about different Gazebo Room Dressing flavors, courses, or ingredients, like chicken, pasta, Seafood, vegetarian and more, or say exit to leave the skill.