One of my favorite parts of creating a tailgate menu for each home football game is that we always try to make something new and have a certain theme. This week, my family decided to come to the game and we had the idea to incorporate an upstate New York influence to our menu. Since Nate and I keep our spice pantry stocked with a marinade from one of my favorite restaurants from home, Symeon’s, we decided to have marinated chicken kabobs and veggies on skewers as our main meal with the famous tomato pie as a slice of Utica on the side. A beautiful day yesterday and a taste of home made this menu a winner. Here is our full menu, some pictures and our recipe of the week, if you would like to see…
- Chicken Sausage / Linguica / Canadian Bacon, Egg and Cheese on English Muffin Breakfast Sandwiches
- Homemade Pumpkin Bread
- Assortment of Bagels and Cream Cheese
- 4 boxes of Utica Tomato Pie
- Classic Caesar Salad
- Symeon’s Marinated Chicken, Broccoli, Cauliflower, Mushroom, and Onion Skewers (see recipe below)
- Two Bean Salad
- Natalia’s Summer Salad
- Chips and Dip
- Seven-Layer Mexican Dip
- Oatmeal Chocolate Chip Cookies
- Assortment of Candy
Recipe of the Week: Symeon’s Marinated Chicken Kabobs
- Boneless, skinless chicken breasts (amount is up to you)
- Symeon’s Spices – 16. oz Jar
- Canola Oil
- Red Wine Vinegar
- Cut chicken breasts into thick pieces.
- Follow directions on Symeon’s Spices Jar label to create marinade.
- In a large ziplock bag, mix the chicken and the marinade.
- Let sit for at least two hours in the refrigerator.
- After at least two hours, take the marinated chicken pieces and pierce four pieces onto each skewer.
- Grill chicken until cooked through.
**For those that do not have easy access to Symeon’s seasoning, below is a mix of spices that come close! Credit to a great family friend, Elise Feiner**
Mix of Spices
- 4 teaspoons salt
- 1 teaspoon garlic salt
- 4 tablespoons Greek Oregano
- 4 teaspoons granulated garlic
- 4 tablespoons Hungarian Paprika
- 1/2 teaspoon black pepper
Uses: Mix 3 tablespoons of the spice mix with 1 cup oil and 1/4 cup red wine vinegar to use as a salad dressing or marinade.