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 »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.