Greek · Lunch
Grilled Chicken Skewer Salad
Grilled chicken breast skewers marinated in lemon, garlic and oregano, served over cucumber, tomato, red onion and a small portion of feta with a light red wine vinegar dressing. Charred over an open flame for smoky depth, this Greek-style salad keeps olive oil minimal to stay lean while preserving bright, herbaceous flavor.
$5
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
362Calories
48.3gProtein
14.1gFat
11.2gCarbs
5.4gSugar
2.9gFiber
952mgSodium
163mgChol
4.7gSat Fat
1080mgPotassium
195mgCalcium
2.4mgIron
0.5mcgVitamin B12
22mgVitamin C
Goes well with
Crisp Greek White Wine (Assyrtiko or Sauvignon Blanc)
local
Greek Coffee (Elliniko)
international
low-calorie
gluten-free
protein-rich
low-carb
low-calorie
Instructions
1
Prep
Mince garlic and whisk with lemon juice, dried oregano, salt and pepper. Add chicken and coat evenly.
2
Marinate
Refrigerate the chicken for 20 minutes so lemon and garlic flavors penetrate the meat.
3
Thread
Skewer the marinated chicken onto a metal or soaked wooden skewer, packing snugly.
4
Grill
Cook skewers over medium-high direct heat for 8 to 10 minutes, turning every 2 to 3 minutes, until charred and chicken reaches 165°F internally.
5
Plate
Arrange cucumber, tomato, red onion, olives, and feta on a plate. Top with grilled chicken, drizzle with vinegar and oil, scatter fresh parsley over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g chicken breast
- 2 tbsp2 tbsp lemon juice
- 4 cloves4 cloves garlic
- 2 tsp2 tsp dried oregano
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 5.2 oz150g cucumber
- 5.2 oz150g tomato
- 11 small red onion
- 1.4 oz40g feta
- 1010 kalamata olives
- 2 tsp2 tsp red wine vinegar
- 1 tsp1 tsp olive oil
- 22 small handful fresh parsley
