I always seem to make salad for supper on the night my husband is most hungry and a hearty meal when he comes home without an appetite. I could be a good wife and let him know ahead of time what we’re eating, so he could prepare his stomach accordingly, but why ruin the surprise? Besides, if I make salad for dinner you better believe there’s going to be dessert. It’s all about balance. :)
The first night I made this we gobbled it down in no time flat and I was craving it for days afterwards. So much so, that I put it on the menu again for the next week.
It uses my favourite Greek Dressing, which is tangy and packed with flavour - it’s a breeze to throw together and stores well at room temperature for quite a while. The chicken is marinated in the dressing, soaking up all that flavour, then threaded onto skewers and cooked on the grill. Throw together a simple salad, with the same dressing, while the meat cooks and you have dinner on the table in no time.
On super-hot days, when appetites are practically non-existent, it makes a light and tasty dinner. But just to make sure, I like to serve it with a side of Foccacia. That way, if James comes home extra hungry he doesn’t have to starve (or eat a double portion of dessert). :)
Greek Chicken Kabobs and Salad
- 1 cup red wine vinegar
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1.5 teaspoons pepper
- 1.5 teaspoons salt
- 1.5 teaspoons onion powder
- 1.5 teaspoons dijon
- 3/4 cup olive oil
Place vinegar, seasonings and dijon in a blender or food processor (or use a handheld blender); pulse to combine. With the blender running, slowly pour in oil and process until creamy (emulsified). Store, covered, at room temperature.
Makes: 1.5 cups
Greek Chicken Kabobs
- 1 pound chicken breasts, cut into chunks
- 1/4 cup greek dressing
Place chicken in a large resealable plastic bag or tupperware; coat with dressing. Cover and refrigerate for at least 2 hours to marinate (or leave at room temperature for 30 minutes).
Thread onto metal or soaked-wooden skewers. Grill over medium heat until cooked through.
- 130g baby spinach (8 cups)
- 1 cucumber, halved lengthwise and chopped
- 200g cherry tomatoes, halved
- 1 cup cubed feta
- 1/2 cup olives, cut in half lengthwise
- 1/2 red onion, sliced thinly
- salt and pepper, to taste
- greek dressing, to taste
Place spinach, cucumbers, tomatoes, feta, olives and onion in a large bowl. Season with salt and pepper; toss to coat. Add dressing and toss again. Serve immediately.
Greek Dressing adapted from Allrecipes.