16-Minute Greek Feast To Go

  • Yield : 4 servings
  • Cook Time : 16m
  • Ready In : 16m
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  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon sugar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • Kosher salt and freshly ground black pepper
  • 2 boneless, skinless chicken breasts, cut into strips
  • 1 English cucumber, peeled, seeded and sliced
  • 1 pint cherry tomatoes, sliced in half
  • 1/2 red onion, finely sliced
  • 4 ounces feta cheese, cut into cubes
  • 1 cup kalamata olives, for serving
  • 4 pita breads, for serving
  • Roasted Red Pepper Hummus, recipe follows
  • Three 14.5-ounce cans chickpeas, rinsed and drained
  • 1/3 cup plus 1 tablespoon tahini
  • 1/2 teaspoon ground cumin, or more to taste
  • 3 cloves garlic, chopped, or more to taste
  • 2 jarred roasted red peppers
  • 1/2 lemon, juiced
  • Kosher salt
  • 1 tablespoon olive oil


Step 1

Soak the skewers in water and heat a grill pan over medium to medium-high heat while you make the dressing.

Step 2

In a jar, add the olive oil, vinegar, sugar, oregano, red pepper flakes and some salt and pepper. Shake to combine. Pour half the dressing over the chicken strips in a bowl and stir to combine.

Step 3

In another bowl, add the cucumber, tomatoes and red onion. Pour the remaining dressing over and stir gently.

Step 4

Thread the chicken strips onto the skewers. Grill until cooked through and charred, 3 to 4 minutes per side. Remove and let cool.

Step 5

Top the salad with the feta cheese. Serve with the chicken skewers, olives, pita bread and Roasted Red Pepper Hummus.

Step 6

Add the chickpeas to a food processor with the tahini, cumin, garlic, red peppers, lemon juice and some salt. Pulse until the mixture is smooth and combined but do not overmix. Add 3 to 5 tablespoons water as necessary to facilitate blending. At the end, add the olive oil and pulse no more than 3 times to incorporate.

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