I hope you are all ready for this long beautiful weekend! I know that most of us will have Monday off, which calls for our last summer pool parties, BBQ’s, and camping trips before we get ready to enter fall. So for your weekend recipe I wanted to leave you with something you can create for the holiday weekend. I know we are getting close to having to cover up those grills so I thought skewers would be a fun recipe to try! These Greek salad ones are so different and are a great option for everyone to have. I know it can be hard at cookouts to find foods that we can eat and enjoy that don’t throw us off the plan, but if you are willing to put in the work to looking for and trying new recipes it is truly easy. Well, have a great holiday weekend and let me know what everyone thinks of these AMAZING skewers.
Prep Time: 20 minutes
2 oz feta, cubed
2 Tbsp extra virgin olive oil
1/2 tsp dried oregano
1 lemon, cut into 6 wedges
2 slices (1″ thick) Italian bread, cut into 16 cubes (1″)
16 cherry tomatoes
1 can (14 oz) artichoke hearts, drained and halved lengthwise
1/2 small red onion, cut into 1″ cubes
20 inner leaves romaine
1 small cucumber, sliced
12 assorted pitted olives
1. Soak 8 bamboo skewers (8″-10″) in water 30 minutes.
2. Toss together feta, oil, and oregano in bowl. Squeeze 2 lemon wedges over top. Season to taste.
3. Prepare lightly oiled grill for medium heat. Alternately thread bread,tomatoes, artichokes, and onion onto skewers. Coat with olive oil spray and grill, turning carefully, until golden brown (remove before tomatoes begin to fall apart), about 4 minutes. Transfer to plate.
4. Arrange lettuce on 4 plates and top each with 2 skewers. Divide cucumber, olives, and feta mixture among plates. Serve with remaining lemon wedges.