banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Greek Chicken Kebabs with Radish, Cucumber, and Feta Salsa

    Share

    Herby chicken comes alive under a vibrant salsa with crunchy cucumber and zippy radish, the hidden gem here. Experiment with different heirloom varieties of radish, such as Purple Plum, Black Spanish, Watermelon Radish, or classic French Breakfast radish.

    Advertisement

    Kebabs

    3 Tbsp (45 mL) extra-virgin olive oil
    1 Tbsp (15 mL) red wine vinegar
    1 to 1 1/2 Tbsp (15 to 22 mL) dried oregano leaves
    2 to 3 garlic cloves, minced
    1/2 tsp (2 mL) sea salt
    2 skinless, boneless chicken breasts, cut into small pieces
    1 red onion, coarsely chopped

    Salsa

    4 radishes, thinly sliced
    1 small English cucumber, seeded and coarsely chopped
    1/2 cup (125 mL) crumbled feta cheese
    1/4 cup (60 mL) each chopped parsley and mint
    1 Tbsp (15 mL) extra-virgin olive oil
    2 tsp (10 mL) red wine vinegar

    4 pitas (optional)

    For kebabs, in large bowl, whisk oil with vinegar, oregano, garlic, and salt. Add chicken and onion; toss to coat. Cover and refrigerate at least 30 minutes or overnight.

    For salsa, in bowl toss radishes with cucumber and cheese. Sprinkle with herbs, oil, and vinegar. Stir to mix evenly.

    When ready to grill, oil grate and preheat barbecue to medium-high. Alternately, thread chicken and onion onto skewers, leaving room between pieces so they cook faster. Grill, turning often, until chicken is cooked through, 6 to 8 minutes.

    To serve, slide meat and onion from skewers onto grilled pitas, if using. Top with salsa and serve.

    Serves 4.

    Each serving contains: 313 calories; 25 g protein; 19 g total fat (5 g sat. fat, 0 g trans fat); 11 g total carbohydrates (6 g sugars, 2 g fibre); 570 mg sodium

    source: "Sweet & Saucy", from alive#369, July 2013

    Advertisement

    Greek Chicken Kebabs with Radish, Cucumber, and Feta Salsa

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.