Barbecued souvlaki salad
4
- Prep Time20 min
- Total Time20 min
- Makes8 to 10 servings
Roberto Caruso
Ingredients
12 skewers, about 12-in. long
2 tbsp olive oil
2 tsp garlic powder
1 1/2 tsp dried oregano leaves
1 tsp dried basil
1 tsp salt
1 tsp freshly ground black pepper
6 skinless, boneless chicken breasts
3 hearts romaine lettuce, about 510 g or 1 large head romaine
2 large ripe tomatoes
1/2 English cucumber
1/2 cup kalamata olives
1/2 cup crumbled feta
227-g container tzatziki, about 1 cup
2 tbsp milk
Instructions
If using wooden skewers, soak in water at least 15 minutes to avoid burning during grilling. Lightly oil grill and heat barbecue to medium. In a medium-size bowl, stir oil with garlic powder, oregano, basil, salt and pepper. Cut chicken into 1-inch (2.5-cm) pieces. Add to bowl and turn to coat, rubbing spices evenly over chicken. Thread onto skewers, leaving a little space between pieces. Grill with lid closed, turning occasionally, until chicken is golden and feels slightly springy when pressed, 7 to 10 minutes in total. Remove from grill.
Meanwhile, coarsely tear romaine into large pieces and arrange on a platter. Slice tomatoes into thin wedges. Slice unpeeled cucumber in half lengthwise. Using a small spoon, scrape out and discard seeds. Slice into n-inch (1-cm) pieces. Smash olives with flat edge of a large knife. Discard pits, then slice olives in half. Scatter all over lettuce, then crumble cheese overtop. In a small bowl, stir tzatziki with milk. Lay skewers on top of salad, then drizzle with about three-quarters of tzatziki dressing. Serve remainder as a dipping sauce.
Nutrition (per serving)
Calories 190, Protein 22.4g, Carbohydrates 6g, Fat 8.7g, Fibre 1.9g, Sodium 581mg.
Refreshingly cool greens are the perfect counterpart to hot, garlicky grilled chicken in this fuss-free Greek meal. A container of tzatziki makes a fabulous dressing.
