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.
- 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.
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