Grilled Greek-Salad Skewers

July 9, 2012

Serves: 4
Prep: 20min
Cook: 5min
Total: 25min


  • 2 oz feta, cubed
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp dried oregano
  • 1 lemon, cut into 6 wedges
  • 2 slices (1" thick) Italian bread, cut into 16 cubes (1")
  • 16 cherry tomatoes
  • 1 can (14 oz) artichoke hearts, drained and halved lengthwise
  • 1/2 sm red onion, cut into 1" cubes
  • 20 inner leaves romaine
  • 1 sm cucumber, sliced
  • 12 assorted pitted olives


1. Soak 8 bamboo skewers (8"-10") in water 30 minutes.

2. Toss together feta, oil, and oregano in bowl. Squeeze 2 lemon wedges over top. Season to taste.

3. Prepare lightly oiled grill for medium heat. Alternately thread bread, tomatoes, artichokes, and onion onto skewers. Coat with olive oil spray and grill, turning carefully, until golden brown (remove before tomatoes begin to fall apart), about 4 minutes. Transfer to plate.

4. Arrange lettuce on 4 plates and top each with 2 skewers. Divide cucumber, olives, and feta mixture among plates. Serve with remaining lemon wedges.

Nutritional Facts per serving
Calories 235.4 
Fat 12.7 g
Saturated Fat 3.6 g
Cholesterol 12.6 mg
Sodium 631.3 mg
Carbohydrates 25.3 g
Total Sugars 5.1 g
Dietary Fiber 4.1 g
Protein 6.4 g

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