Sunday, September 27, 2009

Greek Salad Skewers



I originally saw a version of these skewers online by Giada di Laurentiis, but after checking out the ingredients, it wasn't full of the authentic components that make a delish horiatiki salata (i.e. vinegar, which I found that the Greeks don't often use). To be fair, I'm no Greek chef, but having indulged in authentic Greek food and in my recent cooking endeavors with Greek cuisine, I'm taking the liberty of improving this recipe!

Anything on a skewer is a foolproof party snack, in addition to a good dip, like the tzatziki recipe below perhaps! You can purchase any of these ingredients in your local grocery store- the amount of ingredients depends on how many skewers you'd like to make, and I'm providing more of general guideline in my recipe. Though the skewers will take a bit of time to assemble, they make for a party-perfect presentation... even if it's not a more traditional presentation.


The Whats:

* 1 pint grape tomatoes
* 2 medium cucumbers, sliced
* half a large red onion, sliced
* 1 cubanelle peppers, thinly sliced
* 1 pint of mixed kalamata olives, pitted
* half of pound of Greek feta, sliced into cubes (don't use the pre-crumbled cheese for this!)
* 1/3 cup olive oil
* juice of half a lemon
* 1 tbsp. oregano
* salt & pepper to taste


The Hows:

1) Place all the vegetables in a gallon-sized zip-lock bag. Pour olive oil, lemon juice, and seasonings over veggies. Seal bag, and shake bag until veggies are coated. Allow one hour in the refrigerator to marinate.

2) Remove veggies from bag. Using large wood skewers, spear vegetables and feta cheese onto the skewer, in whatever order you like. Use care in spearing the feta cheese, as it might crumble. Place skewers on a large serving plate and drizzle with the remaining seasoned olive oil from the marinating bag. Serve chilled with tzatziki and pita chips; cover with plastic wrap and refrigerate if not serving skewers right away.

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