Greek salad kebabs with red pepper dip recipe

Greek salad kebabs with red pepper dip recipe

3 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

  • Serves 2
  • 15 mins to prepare
  • 533 calories / serving

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

Each serving contains

  • Energy

    2230kj
    533kcal
    27%
  • Fat

    28g 41%
  • Saturates

    10g 51%
  • Sugars

    7g 8%
  • Salt

    2.2g 36%

of the reference intake
Carbohydrate 37.4g Protein 30.8g Fibre 6.8g

Method

  1. 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.
  2. 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).
  3. Place the skewers on a platter, drizzle with the dressing, and serve with wholemeal pittas and the red pepper dip.

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