how2heroes » Grilled Greek Salad w/ Chicken

Entrees » Grilled Greek Salad w/ Chicken

Take fresh produce and chicken, rack them up on skewers and roast them on the grill. Even olives get toasty in Kathy Gunst's version of the classic Greek Salad. Top it off with feta cheese "croutons" for a dish tailor made for outdoor entertaining.

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Serves 4

Ingredients

Chicken & Marinade

1½ lbs boneless, skinless chicken breasts, cut into 2" pieces
¼ cup olive oil
1 tsp grated lemon zest
3 tbsp fresh lemon juice
2 cloves garlic, finely chopped
2 tbsp fresh oregano, chopped (or 2 tsp dried & crumbled)

Vegetables, Feta, Lettuce & Pita Bread

24 cherry tomatoes
3 large green, red or yellow peppers, or one of each, cored & cut into ½" strips
2 medium red or yellow onions, peeled & cut into 6 wedges
24 large green pimiento-stuffed olives
¼ cup olive oil
salt
pepper
7 oz feta cheese, drained & chilled
1 cup panko or regular breadcrumbs
4 whole pita breads

Optional - Serving Suggestions

4 cups romaine lettuce, chopped
2 cups cooked hot couscous
plain Greek yogurt

Special Equipment

pastry brush
long grilling skewers

How-to

Marinate the Chicken

Place the chicken in a non-reactive bowl and toss thoroughly with all the remaining marinade ingredients. Let marinate for at least 1 hour and up to 8 hours

Prepare Feta Croutons

Cut the feta into 8 pieces
Place the breadcrumbs in a small bowl. Brush each piece with olive oil and coat with the breadcrumbs
Place in refrigerator until ready to grill

Skewer & Grill

Place the chicken on 2 large skewers
Place the tomatoes, onions, and peppers (skin side out), and olives on large separate skewers. Each vegetable should have its own separate skewer
Brush the vegetables with 2 tbsp of olive oil. Add salt and pepper
Heat a charcoal or gas grill to 400º
Grill the chicken for about 15 minutes, turning the skewers several times during grilling. The chicken should be cooked through with no sign of pinkness
Grill the peppers for a total of about 11 minutes, or until soft and charred
Grill the onions for a total of about 11 minutes until tender and charred
Grill the tomatoes for about 7 minutes, or until just tender and slightly charred. If the tomatoes start to burst, remove them from the heat
Place the feta cheese cubes around the outside of the fire (or on a higher shelf with a gas grill) and cook about 4 minutes, flipping them once, or until just soft but still intact
Warm pita breads on the grill for about 3 minutes or until warm and beginning to puff up

Plate & Serve

To serve, place the skewers on a large platter and let everyone help themselves
You can also place remove the food from the skewers and serve the hot grilled food on top of a bed of mixed greens or hot couscous. Serve with warm pita bread

Recipe from Stonewall Kitchen Grilling, by Kathy Gunst, Jonathan King, and Jim Stott

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Comments (3)

Posted Friday, July 1, 2011, at 10:49 am by Lynne:

This is a fun dish to serve outside, family style. Let people grab a pita and fill it up with a mix of chicken, olives, veggies, whatever they like. Winner!
Posted Monday, August 24, 2009, at 1:14 am by lajustice:

Grilled olives! A new twist on a dirty martini? This could be dangerous!
Posted Thursday, August 20, 2009, at 7:49 pm by Carla & Anamelia Arriaga:

I love this, SO creative!

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Grilled Greek Salad w/ Chicken