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Greek goodness

I adore Greek Salad! The feta, the olives, the dressing – it’s hard to beat!

When I made this salad with the addition of kabobs, I threaded wedges of red onion along with the tomato halves. The onions overpowered the salad, so I’ve omitted them from this recipe, although you’ll see them in the photos.

The pickled red onions really make the salad, so use those instead. You will always find a jar of pickled red onions in our fridge, we throw them into just about everything. I’m also missing sliced English cucumber in the photos.  I forgot to buy the cucumber when I was at the grocery store, even though it was on my list – hate it when that happens!

Oh, and the reason I thread the chicken and the vegetables on separate skewers is to be sure there is no cross-contamination from the yogurt marinade clinging… but the not fully cooking on those tomatoes. Better safe than sorry! You can always re-thread before serving, as I did here.

Greek Chicken Kabob Salad

1 cup of plain low or non-fat yogurt
2 ounces feta cheese, crumbled
1/4 cup of sun-dried tomatoes, chopped
1 tablespoon Greek seasoning
1 teaspoon salt
1/2 teaspoon pepper
Zest and juice of 1 medium lemon
1 pound boneless skinless chicken breast, cut into 1-inch cubes
4 small tomatoes cut in half

2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
2 garlic cloves, peeled and minced
1 teaspoon Greek seasoning
1/4 cup olive oil

1 head of romaine lettuce, torn into bite-size pieces, washed and spun dry
1/2 English cucumber, cut in half horizontally and thinly sliced
1/2 cup Pickled red onions, coarsely chopped
1/2 cup Kalamata olives, pitted and sliced
1/4 cup feta cheese
1/2 cup croutons, purchased or homemade

Kabobs: In a large shallow container, combine the yogurt, feta, sun-dried tomatoes, Greek seasoning, lemon zest, and juice. Stir to combine well and add the chicken, turning to make sure it is completely coated. Cover marinate in the refrigerator for at least 2 hours.

Remove chicken from the marinade and thread it onto skewers. Discard leftover marinade. Grill over medium-high heat on the grill or a grill pan, turning to cook all sides until the chicken is no longer pink and the juices run clear.

Thread the tomato halves on separate skewers, season with salt and pepper, and grill just to mark on both sides.

Dressing: While the chicken is cooking whisk the lemon juice, vinegar garlic, and Greek seasoning in a small bowl.

Salad: Place the lettuce, onion, olives, and feta in a large salad bowl. Toss with salad dressing. Sprinkle with croutons. Top with the kabobs, re-threading so that each skewer has some chicken and a couple of tomatoes if desired. Alternately, remove chicken and tomatoes from skewers and place them on top of the salad before serving.

Serves 4

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1 comment

1 Marissa { 09.13.12 at 10:39 AM }

Yum yum yum. Please come cook for me every night. Last night was toast and yogurt for dinner.

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