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The Boston Globe

Food & dining

Sunday Supper

Not the last-of-the-season kebabs, then Greek salad

Chicken kebabs.

Karoline Boehm Goodnick for The Boston Globe

Chicken kebabs.

A zesty lemon-garlic vinaigrette on chicken skewers is the base for two simple meals. Begin by marinating chicken, summer squash, and bell peppers. Thread them on skewers separately and fire up the grill. Now make a silent wish that this won’t be the last grill this season. Serve the chicken and vegetable kebabs with a herb-heavy basmati rice (after making the rice, stir in lots of parsley, dill, oregano, or other fresh greens) or lightly
grill some flatbreads after the skewers come off the fire.

On Day 2, bolster the vinaigrette with Greek yogurt for a tangy but creamy dressing for a Greek salad with grilled chicken. Combine romaine lettuce with plenty of end-of-season vegetables and perk up the flavors with Kalamata olives and feta cheese. Enjoy the meal and the small number of dishes waiting to be washed.

SHOPPING LIST

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(For kebabs, salad)

2 pounds skinless, boneless chicken
breasts

¼ cup Greek yogurt

½ cup pitted Kalamata olives

½ cup crumbled feta

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1 zucchini

1 summer squash

2 red, yellow, or orange bell peppers

2 romaine hearts

1 cucumber

1 pint cherry tomatoes

½ red onion

3 cloves garlic

Few sprigs fresh dill

2 lemons

Salt and pepper

½ cup olive oil

1 can (15 ounces) chickpeas

1 cup canned artichoke hearts

Karoline Boehm Goodnick can be reached at kboehmgoodnick@gmail.com.

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