Lemon Chicken and Greek Salad Skewers

The inspiration here is Greek Salad―but on a stick. We’ve added some savoury lemony garlic chicken packed with flavour so it’s delicious served cold. These skewers are packed full of veggies, which makes them easy to modify for those with dietary preferences. Just leave off the feta or the chicken for those who prefer veggies only. And while they’re delicious as is, the inclusion of a tzatziki-style dip adds an extra zing. To keep things on schedule, cook the chicken the day before or early in the morning of your picnic.

Lemon Chicken and Greek Salad Skewers

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Servings: 6

Ingredients Method

Ingredients

  

Lemon Chicken

• 2 teaspoons extra-virgin olive oil
• 1 tablespoon freshly squeezed lemon juice
• ½ teaspoon Dijon mustard
• 1 garlic clove peeled and minced or crushed
• 1 teaspoon dried oregano
• ¼ teaspoon dried thyme
• ⅛ teaspoon salt
• ⅛ teaspoon black pepper
• 1 boneless, skinless chicken breast

Skewers

• 4 ounces feta cut into 12 bite-sized pieces
• 1 teaspoon extra-virgin olive oil
• ¼ teaspoon dried oregano
• 2 mini cucumbers sliced into 12 pieces
• 12 grape tomatoes
• 12 bite-sized pieces red onion
• 12 bite-sized pieces bell pepper in mixed colours
• 12 pitted Kalamata olives
• 12 wooden skewers

Tzatziki

• ¼ cup Greek yogurt
• 1 tablespoon grated cucumber
• 2 teaspoons lemon juice
• 1 teaspoon finely chopped mint

Method

 

1. In glass container with fitted lid, whisk together olive oil, lemon juice, mustard, garlic, oregano, thyme, salt, and pepper. Add chicken breast, coating on both sides with the marinade. Seal container and refrigerate for 1 to 2 hours.
2. When ready to cook, remove chicken from refrigerator and bring to room temperature while you preheat oven to 350°F. Bake chicken for 45 minutes, or until instant-read thermometer registers 165°F. Allow chicken to cool completely and refrigerate to chill for minimum 2 hours.
3. In small bowl, dress feta with olive oil and oregano. Cut chicken into 12 bite-sized cubes. Assemble skewers by placing pieces of cucumber, tomato, a cube of chicken, red onion, pepper, feta, and olive on each skewer. Pack in airtight container and place in your cooler.
4. Combine yogurt, grated cucumber, lemon juice, and mint. Add to small Mason jar with lid and pack in cooler or picnic basket. Bring a spoon so picknickers can drizzle the dressing over skewers.

by Helena McMurdo

Recipe Courtesy of Alive Magazine