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Greek salad kebabs with red pepper dip recipe
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4 ratings
These inventive no-cook Greek salad kebabs are the perfect weeknight supper for two. This assembly-only recipe means that no time is wasted in the kitchen - simply blitz up the red pepper dip, construct your kebabs and enjoy. This dish packs up well for a picnic and is perfect for enjoying alfresco, too. See method
Ingredients
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 small garlic clove, crushed
- ½ tsp dried oregano
- 1 cooked chicken breast, cut into chunks
- 1/2 small red onion, cut into wedges
- 1/2 cucumber, cut into 2cm chunks
- small handful pitted olives
- 50g (1 3/4oz) feta, cubed
- 125g (4 1/2oz) cherry tomatoes
- 2 wholemeal pittas, to serve
For the red pepper dip
- 80g (2 3/4oz) roasted red peppers
- 50g (1 3/4oz) feta
- small squeeze lemon juice
- 1 tbsp olive oil
- 1 small garlic clove
- 1/4 tsp dried oregano
If you don't have red onions, try using white, brown or spring onions
Each serving contains
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Energy
2230kj
533kcal
27%
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Fat
28g
41%
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Saturates
10g
51%
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Sugars
7g
8%
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Salt
2.2g
36%
of the reference intake
Carbohydrate 37.4g
Protein 30.8g
Fibre 6.8g
Method
- To make the red pepper dip, blitz the peppers, 40g (1 1/2oz) feta, lemon juice, olive oil and garlic in a food processor, until smooth. Tip into a serving bowl, garnish with the remaining feta and the oregano and put in the fridge, loosely covered, until needed.
- Mix the olive oil, lemon juice, crushed garlic and oregano in a small jug. Skewer a mix of the chicken, red onion, cucumber, olives, feta and tomatoes onto 6-8 skewers (depending on their size).
- Place the skewers on a platter, drizzle with the dressing, and serve with wholemeal pittas and the red pepper dip.
See more Salad recipes