Hellenic Marinated Chicken Skewers, Summer Vegetable Salad, Lemon & Feta Dressing

Marinated Chicken Skewers, Summer Vegetable Salad, Lemon & Feta Dressing

  • 3 cloves garlic, minced
  • 3 tsp white wine vinegar
  • ½ lemon juice, juiced
  • 1 tbs extra virgin olive oil
  • 3 tbs Greek yoghurt
  • 1 tbs dried oregano
  • Sea salt & freshly milled pepper
  • 1 kg diced chicken thigh (skinless & boneless)

Mix everything except the chicken in a bowl. Add the chicken, mix well then marinate for a few hours. Remove chicken from marinade then thread onto wooden skewers and grill over medium high heat for 2-3 minutes on each side until cooked through well caramelised. Rest for 5 minutes before serving

Summer vegetable salad

  • 150g sugar snaps, trimmed
  • 150g green beans, trimmed and coarsely chopped
  • 1 bunch asparagus, trimmed & sliced into 5cm lengths
  • 150g frozen peas
  • 2 Lebanese cucumbers, coarsely chopped
  • 1 baby cos lettuce, coarsely chopped
  • Assorted soft herbs

Blanch sugar snap peas, beans, asparagus & peas in salted boiling water until bright green and just tender. Drain, refresh in iced water, then drain well and toss in a bowl with cucumber, lettuce & herbs. Store in an airtight container until required. To serve, toss greens with feta dressing in a serving bowl.

Feta dressing

  • 50 ml extra-virgin olive oil
  • 50ml lemon oil
  • 1 lemon, juiced
  • 1 tbsp sherry vinegar
  • 1 garlic clove, finely grated
  • Sea salt & freshly milled pepper
  • 100g feta, crumbled

Place oil, lemon, vinegar and garlic in a screw top jar to combine, season to taste, add feta and refrigerate until needed.

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