Greek Salad Kabobs w/ veggies

Greek Salad Kabobs w/ veggies
Yields1 Serving
  3/4 cup (175 mL) plain yogurt
  1 clove garlic, pressed through garlic press
  1 tbsp (15 mL) minced Ontario Red Onion
  2 tsp (10 mL) each red wine vinegar and extra-virgin olive oil
  3/4 tsp (4 mL) dried oregano
  1/8 tsp (0.5 mL) each salt and freshly ground pepper
 
 Kabobs:
 
  4 Ontario Greenhouse Mini Cucumbers
  Half each Ontario Greenhouse Sweet Red, Yellow and Orange Pepper
  24 Ontario Greenhouse Grape Tomatoes
  8 leaves Ontario Greenhouse Boston or Leaf Lettuce
  3 tbsp (45 mL) crumbled Ontario Greek Feta Cheese
1

In small bowl, stir together yogurt, garlic, onion, vinegar, oil, oregano, salt and pepper. Cover dressing and refrigerate for 15 minutes or up to 1 day.

2
3

Kabobs: Cut each cucumber into 6 pieces. Cut each pepper into 8 chunks.

4

On eight 8-inch (20 cm) bamboo or metal skewers, thread 1 piece each of cucumber, pepper and tomato; repeat twice.

5
6

Brush each kabob liberally with dressing; place on lettuce-lined platter or individual plates. Sprinkle with feta. Serve with remaining dressing.

7
8

Tip: Set out small bowls of prepared vegetables and have kids make their own kabob combination.

Category

Ingredients

  3/4 cup (175 mL) plain yogurt
  1 clove garlic, pressed through garlic press
  1 tbsp (15 mL) minced Ontario Red Onion
  2 tsp (10 mL) each red wine vinegar and extra-virgin olive oil
  3/4 tsp (4 mL) dried oregano
  1/8 tsp (0.5 mL) each salt and freshly ground pepper
 
 Kabobs:
 
  4 Ontario Greenhouse Mini Cucumbers
  Half each Ontario Greenhouse Sweet Red, Yellow and Orange Pepper
  24 Ontario Greenhouse Grape Tomatoes
  8 leaves Ontario Greenhouse Boston or Leaf Lettuce
  3 tbsp (45 mL) crumbled Ontario Greek Feta Cheese

Directions

1

In small bowl, stir together yogurt, garlic, onion, vinegar, oil, oregano, salt and pepper. Cover dressing and refrigerate for 15 minutes or up to 1 day.

2
3

Kabobs: Cut each cucumber into 6 pieces. Cut each pepper into 8 chunks.

4

On eight 8-inch (20 cm) bamboo or metal skewers, thread 1 piece each of cucumber, pepper and tomato; repeat twice.

5
6

Brush each kabob liberally with dressing; place on lettuce-lined platter or individual plates. Sprinkle with feta. Serve with remaining dressing.

7
8

Tip: Set out small bowls of prepared vegetables and have kids make their own kabob combination.

Greek Salad Kabobs w/ veggies

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