Best Greek Salad Kabobs Recipes

GREEK SALAD KABOBS

Greek Salad Kabobs image

In only 15 minutes, you can take your taste buds on a trip to Greece with colorful kabobs and a creamy yogurt dip.

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 15m

Yield 24

Number Of Ingredients 10

Ingredients

3/4 cup Yoplait® All Natural Fat Free plain yogurt
2 teaspoons honey
2 teaspoons chopped fresh dill weed
2 teaspoons chopped fresh oregano leaves
1/4 teaspoon salt
1 small clove garlic, finely chopped
24 cocktail picks or toothpicks
24 pitted kalamata olives
24 small grape tomatoes
12 slices (1/2 inch) English (seedless) cucumber, cut in half crosswise

Steps:

In small bowl, mix dip ingredients; set aside.
On each cocktail pick, thread 1 olive, 1 tomato and 1 half-slice cucumber. Serve kabobs with dip.

Nutrition Facts : Calories 15, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 70 mg, Sugar 1 g, TransFat 0 g

GLUTEN-FREE GREEK SALAD KABOBS

Gluten-Free Greek Salad Kabobs image

Appetizers ready in just 15 minutes! Take your taste buds on a trip to Greece with these colorful kabobs and a creamy yogurt dip.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 15m

Yield 24

Number Of Ingredients 10

Ingredients

3/4 cup plain yogurt
2 teaspoons honey
2 teaspoons chopped fresh dill weed
2 teaspoons chopped fresh oregano leaves
1/4 teaspoon salt
1 small clove garlic, finely chopped
24 cocktail picks or toothpicks
24 pitted kalamata olives
24 small grape tomatoes
12 slices (1/2 inch) English (seedless) cucumber, cut in half crosswise

Steps:

In small bowl, mix dip ingredients; set aside.
On each cocktail pick, thread 1 olive, 1 tomato and 1 half-slice cucumber. Serve kabobs with dip.

Nutrition Facts : Calories 15, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 70 mg, Sugar 1 g, TransFat 0 g

GREEK MIXED GRILL KABOBS AND PINE NUT-ORZO SALAD

Greek Mixed Grill Kabobs and Pine Nut-Orzo Salad image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 20

Ingredients

Salt
1/2 pound orzo
4 cloves garlic, grated or minced
4 sprigs fresh oregano, leaves stripped and finely chopped
6 sprigs fresh rosemary, leaves stripped and finely chopped
1/4 cup green olive tapenade
1 teaspoon crushed red pepper flakes
2 lemons, juiced and 1 zested
1/3 plus 1/4 cup extra-virgin olive oil, divided
1 1/2 pounds firm white flesh fish, halibut or swordfish, cut into 12 (2-inch) chunks
2 pounds boneless, skinless chicken breast, cut into 12 (2-inch) chunks
Black pepper
1/4 cup pine nuts, lightly toasted
1 small red onion, finely chopped
1/2 cup flat-leaf parsley, finely chopped
1 cup feta cheese crumbles
8 Greek hot peppers, for garnish
1/4 cup kalamata olives, for garnish
2 tomatoes, diced, for garnish
1/2 cucumber, diced, for garnish

Steps:

Preheat grill pan or outdoor grill to medium high.
Place a pot of water on the stove and bring to a boil for the pasta salad. When the water boils, salt it and cook the pasta to al dente.
While the pasta works, in a small bowl combine the garlic, oregano, rosemary, tapenade, red pepper flakes, 1 tablespoon lemon zest and the juice of 1 lemon with about 1/3 cup EVOO. Place the fish and chicken in separate shallow dishes or bowls and season with salt and pepper then divide the dressing between the bowls and coat the fish and chicken evenly. Skewer the fish and chicken on metal skewers. Grill the chicken 10 to 12 minutes until firm and juices run clear, and the fish for about 6 to 8 minutes, turning the kabobs frequently.
Drain orzo and combine with pine nuts, onions, parsley, feta crumbles, the juice of 1 lemon, about 1/4 cup extra-virgin olive oil, salt and pepper. Serve the orzo salad with 3 pieces each of chicken and fish along side. Garnish plates with a couple of hot peppers, olives, tomatoes and cucumbers on each plate.