Creamy Greek Salad with Mediterranean Kabobs

Clock Icon 60 minutes |
Servings: 6 |
Prep: 50 minutes including marinating |
Cook: 10 minutes

Ingredients

Kabobs
  • 1/2 cup canola oil (125 mL)
  • 1/4 cup fresh lemon juice (60 mL)
  • 1/4 tsp salt (1 mL)
  • 1 tsp sugar (5 mL)
  • 2 cloves garlic, minced (2)
  • 2 tsp dried oregano (10 mL)
  • 1 Tbsp lemon zest (15 mL)
  • 1/4 tsp pepper (1 mL)
  • 4 chicken breasts, cut into 1-inch (2.5 cm) cubes (4)
  • 8 metal or wooden skewers, soak wooden skewers in water for 30 minutes prior to grilling (8)
Dressing
  • 1/2 cup 0% plain Greek yogurt (125 mL)
  • 2 Tbsp canola oil (30 mL)
  • 2 Tbsp lemon juice (30 mL)
  • 1 Tbsp lemon zest (15 mL)
  • 2 tsp dried oregano (10 mL)
  • 1/2 tsp pepper (2 mL)
  • 1/4 tsp salt (1 mL)
  • 1 clove garlic, minced
Salad
  • 1 -19 oz can chickpeas, drained and rinsed (540 mL)
  • 1 orange pepper, diced (1)
  • 1 cup diced cucumber(250 mL)
  • 1 cup cherry tomatoes, halved (250 mL)
  • 1/3 cup feta cheese, crumbled (75 mL)
  • 1/4 cup black olives, chopped (60 mL)
  • 1/4 cup red onion, diced (60 mL)
  • 2 Tbsp chopped fresh mint (optional) (30 mL)

Method

  1. Combine first 8 ingredients in medium bowl. Mix well. Pour into a resealable plastic bag. Add chicken cubes and marinate, refrigerated, for 30 minutes.
  2. Drain the marinade from the chicken and discard. Thread the chicken onto the skewers. Grill chicken, on barbecue, over medium heat, for about 10 minutes or until juices run clear from the chicken. Turn chicken once during cooking time.
  3. In a small bowl or glass jar, combine dressing ingredients and mix well.
  4. In a large bowl, combine salad ingredients.
  5. Drizzle dressing over salad and toss well.

Tips

For best flavour, keep tomatoes on the counter at room temperature.

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