RECIPE: Healthy Greek Kabobs

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photo credit: European Cutie [blog]

Ingredients

• 24 grape or small cherry tomatoes
• 3 ounces feta cheese, cut into 12 (1/2-inch) cubes (vegans substitute with tofu)
• 12 pitted kalamata olives
• 1/2 small red or sweet onion, cut into 12 (1/2-inch) pieces
• 2 teaspoons chopped fresh oregano leaves
• Special equipment: 12 (6-inch) bamboo or wood skewers

Vinaigrette

• 2 teaspoons lemon juice
• 2 teaspoons red wine vinegar
• 2 teaspoons chopped fresh oregano leaves
• 2 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper

Time to assemble!

For the Skewers: Thread the skewers starting with a tomato, then a piece of feta cheese, an olive, a piece of onion and finish with another tomato. Repeat with the remaining ingredients. TIP feta tends to crumble before you can skewer it. An easy solution: pop the block in your freezer for 30 minutes before chopping it up. You still have to be careful when you stick the pieces, but the cheese should hold its shape much better.

 

For the Vinaigrette: In a small bowl, mix together the lemon juice, red wine vinegar and oregano. Whisk in the olive oil until the mixture thickens. Season with salt and pepper, to taste.
Arrange the skewers on a serving platter. Spoon the vinaigrette over the skewers and sprinkle with the chopped oregano. enjoy!