Greek salad kebabs with red pepper dip recipe
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
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Shop ingredientsEach serving contains
- Energy
- 2230kJ 533.0kcal
- Fat
- 28g
- Saturates
- 10g
- Salt
- 2.2g
- Sugars
- 7g
of the Reference intake
Carbohydrate 37.4gProtein 30.8gFibre 6.8g
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- 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
