Creamy Greek Salad with Mediterranean Kabobs

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

Ingredients

Kabobs
  • ½ cup (125 mL) canola oil
  • ¼ cup (50 mL)fresh lemon juice
  • ¼ tsp (1 mL) salt
  • 1 tsp (5 mL) sugar
  • 2 cloves garlic, minced
  • 2 tsp (10 mL) dried oregano
  • 1 Tbsp (15 mL) lemon zest
  • ¼ tsp (1 mL) pepper
  • 4 chicken breasts, cut into 1-inch (2.5 cm) cubes
  • 8 metal or wooden skewers, soak wooden skewers in water for 30 minutes prior to grilling
Dressing
  • ½ cup (125 mL) 0% plain Greek yogurt
  • 2 Tbsp (30 mL) canola oil
  • 2 Tbsp (30 mL) lemon juice
  • 1 Tbsp (15 mL) lemon zest
  • 2 tsp (10 mL) dried oregano
  • ½ tsp (2 mL) pepper
  • ¼ tsp (1 mL) salt
  • 1 clove garlic, minced
Salad
  • 1 -19 oz (540 mL) can chickpeas, drained and rinsed
  • 1 orange pepper, diced
  • 1 cup (250 mL) diced cucumber
  • 1 cup (250 mL) cherry tomatoes, halved
  • ⅓ cup (75 mL) feta cheese, crumbled
  • ¼ cup (60 mL) black olives, chopped
  • ¼ cup (60 mL) red onion, diced
  • 2 Tbsp (30 mL) chopped fresh mint (optional)

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.
  6. Serve with chicken kabobs.

Tips

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

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Why cook with canola oil?

Canola is helping people eat healthier as a versatile and affordable cooking oil used in kitchens around the world.