Greek Chicken Skewers With Salad And Hummus

This Greek Chicken Skewers With Salad And Hummus is a quick, flavorful meal featuring juicy chicken skewers, a fresh tomato-cucumber salad, and creamy roasted red pepper hummus.

The versatile marinade doubles as a dressing, saving you time while packing in flavor. Perfect for hot days or busy weeknights, this dish is light, refreshing, and easy to make in just 16 minutes!

Ingredients Needed:

For the Chicken and Salad:

• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon sugar (or substitute with honey)
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• Kosher salt and freshly ground black pepper, to taste
• 2 boneless, skinless chicken breasts, cut into strips
• 1 English cucumber, peeled, seeded, and sliced
• 1 pint cherry tomatoes, sliced in half
• 1/2 red onion, finely sliced
• 4 ounces feta cheese, cut into cubes
• 1 cup kalamata olives, for serving
• 4 pita breads, for serving

For the Roasted Red Pepper Hummus:

• Three 14.5-ounce cans of chickpeas, rinsed and drained
• 1/3 cup plus 1 tablespoon tahini
• 1/2 teaspoon ground cumin (or more to taste)
• 3 cloves garlic, chopped (or more to taste)
• 2 jarred roasted red peppers
• 1/2 lemon, juiced
• Kosher salt, to taste
• 1 tablespoon olive oil

How To Make This Greek Meal:

1. Prepare the Marinade and Dressing: In a jar, combine olive oil, red wine vinegar, sugar (or honey), oregano, red pepper flakes, salt, and black pepper. Shake well. Use half the mixture as a marinade for the chicken and the other half as a salad dressing.
2. Marinate the Chicken: Place chicken strips in a bowl and pour half the marinade over them. Toss to coat evenly.
3. Make the Salad: In a separate bowl, combine cucumber, cherry tomatoes, and red onion. Pour the remaining marinade over the salad and toss gently.
4. Cook the Chicken: Thread the marinated chicken strips onto wooden skewers (pre-soaked in water). Heat a grill pan over medium-high heat and grill the skewers for 3–4 minutes per side, until cooked through and lightly charred.
5. Make the Hummus: In a food processor, blend chickpeas, tahini, cumin, garlic, roasted red peppers, lemon juice, and salt until smooth. Add 3–5 tablespoons of water as needed to achieve the desired consistency. Finish with a drizzle of olive oil.
6. Assemble and Serve: Serve the chicken skewers with the salad, olives, pita bread, and roasted red pepper hummus. Top the salad with feta cheese cubes before serving.

Recipe Tips

• Dual-Purpose Marinade: Save time by using the same mixture for both the chicken marinade and salad dressing.
• Sweetener Substitution: Use honey instead of sugar for a natural sweetness.
• Store-Bought Options: For convenience, you can use store-bought hummus and tzatziki.
• Repurpose Leftovers: Chop up leftover chicken and mix it into the salad for an easy, flavor-packed lunch.
• Perfect for Hot Days: This light and refreshing meal is ideal for warm weather.

How To Store & Reheat Leftovers

Storing:

• Store the chicken, salad, and hummus in separate airtight containers in the fridge for up to 3 days.
• Keep pita bread wrapped tightly in foil or in a zip-top bag at room temperature for up to 2 days.

Reheating:

• Reheat chicken skewers in a skillet over medium heat for 2–3 minutes, or until warmed through.

Serve the salad and hummus cold or at room temperature for the best flavor.

Nutrition Facts

• Calories: 1302
• Total Fat: 67 g
• Saturated Fat: 12 g
• Carbohydrates: 118 g
• Dietary Fiber: 30 g
• Sugar: 21 g
• Protein: 68 g
• Cholesterol: 125 mg
• Sodium: 1976 mg