alive logo

Greek Chicken Kebabs with Radish, Cucumber, and Feta Salsa


    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.



    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


    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


    Greek Chicken Kebabs with Radish, Cucumber, and Feta Salsa




    SEE MORE »
    Fig and Goat Cheese Breakfast Flatbreads with Mint and Pumpkin Seeds

    Fig and Goat Cheese Breakfast Flatbreads with Mint and Pumpkin Seeds

    Luscious figs loaded onto hearty flatbread make a satisfying breakfast or brunch. They’re sweet and delicious when paired with savoury cinnamon-flavoured crunchy pumpkin seeds and tart goat cheese. And, with a dough enriched with whole wheat flour, hempseeds, and nigella, these flatbreads are sure to be satisfying. They’re also chock full of fibre and protein, and with 6 mg of iron, you’ll be on your way to 31 percent of the recommended daily value. A freezer favourite By making dough in advance and freezing, you can make these individual flatbreads part of your routine for days when you don’t have much time. Simply portion dough individually right after mixing, allow it to rise in the fridge for 8 to 10 hours, and then freeze in individual containers. To thaw an individual ball of dough, 24 hours before you wish to use it, remove the container from the freezer and allow it to thaw in the refrigerator. At least an hour before baking, allow dough to come up to room temperature outside of the fridge.