I absolutely love tailgating. I love planning the menu, inviting friends, and setting up a stunning table. It’s like taking a dinner party on the road, but you can skip anything remotely healthy and just graze on appetizers. What’s not to love?
Well, the only thing “not to love” is the prep work. It takes a few days of planning and prepping to execute a seamless tailgate. I do all of the chopping, slicing, marinating, etc., at home so that when it’s gameday, any grilling that we do or things that we heat up are as assembly-free as possible.
We opted to skip the first home game of the season this year, with mixed emotions. Although I love the gameday atmosphere, we had been asked to bring a new foster home with us. And since her name was “Karma,” we couldn’t really decline the offer, could we?
When we bring a new pup home, we try to clear our schedules for a couple of days so we can get to know the new dog and make sure the dynamics are good with our other dogs (i.e. make sure Mops doesn’t terrify the new foster too much). By the way, she and Ketch fell in love immediately. As usual.
Since we were skipping our usual over-the-top tailgate, I felt like making some extra delicious food for us while we watched the game at home (despite Husband’s gentle, but persistent request to just order a pizza). I handled the grill like a pro (once Husband lit it and cleaned it for me, of course) and put together quite the spread for the two of us.
I used a Greek-style rub, a few drizzles of olive oil, and red wine vinegar on the grilled chicken. I served the grilled chicken with tons of veggies: zucchini, sweet potato, eggplant, and avocado. If you haven’t grilled sweet potato or avocado before, you’re in for quite a treat. They’re divine.
For the veggies, I used the same Greek seasoning blend that I did on the chicken. I also used a splash of lemon juice and a bit of red wine vinegar. The sweet potatoes got some special attention: a drizzle of honey and a dash of cayenne pepper. They grill for slightly longer than the rest of the vegetables.
I served the grilled goodness on a platter with tzatziki sauce so we could sample everything. I also did grilled chicken wraps in lettuce with grilled zucchini and used the tzatziki sauce as a dip. Husband went right after that sauce with pita chips – he absolutely loved the flavor. I used some of the tzatziki as a salad dressing and had a big salad with the rest of the grilled veggies. I also used an Arkansas-shaped cutting board, so it was totally tailgate-appropriate.
So many ways to enjoy this sauce – and we didn’t even have to leave the house to call those hogs!
Tzatziki Sauce and a Greek-Style Grill Feast
Makes ~2/5 cups
You will need:
- 1 pint non-fat, plain Greek yogurt
- 1 medium cucumber, seeded and finely chopped (peel if desired)
- Juice of 1 lemon
- 4 cloves garlic, finely minced
- 6 mint leaves, finely chopped
- Dash each salt and pepper
- 1 tbsp. olive oil
- 2 tsp. red wine vinegar
- 2 tsp. fresh dill, minced
- 1/3 cup yellow onion, finely chopped
- 1/3 cup to 1/2 cup feta cheese, crumbled
- Combine all ingredients in a large bowl with a spoon. Don’t over-mix.
- Serve chilled.