Kathy Gunst's Grilled Greek Salad with Chicken
"I love eating cool, refreshing Greek salads all summer long, and thought it would be fun to give this classic a twist. Here I marinate chicken breasts in lemon, garlic, olive oil and oregano (all very Greek flavorings) and skewer them alongside peppers, olives, onions and tomatoes. The grilled chicken and vegetables are served grilled feta cheese "croutons" and can be served with warm pita bread or couscous."
-Here & Now's Kathy Gunst
1 1/2 pounds boneless, skinless chicken breasts, cut into 2 inch pieces
1/4 cup olive oil
1 teaspoon grated lemon zest
About 3 tablespoons fresh lemon juice, from 1 large lemon
2 cloves garlic, finely chopped
2 tablespoons fresh oregano, chopped, or 2 teaspoons dried and crumbled
The Vegetables and Feta:
24 cherry tomatoes
3 large green peppers, cut into ½-inch strips
2 medium red or yellow onions, each one cut into 6 wedges
24 large green pimiento-stuffed olives
About 1/4 cup olive oil
One 7 ounce block feta cheese, drained and chilled
1 cup panko or regular breadcrumbs
4 whole pita breads
4 cups crisp romaine lettuce leaves, chopped
Marinate the chicken: place the chicken in a non-reactive bowl and toss thoroughly with all the remaining ingredients. Let marinate for at least 1 hour and up to 8 hours.
Place the chicken on 2 large skewers. Place the tomatoes, onions, and peppers (skin side out), and olives on large (separate) skewers, keeping each vegetable on a separate skewer. Drizzle the vegetables with 2 tablespoon olive oil and salt and pepper.
Cut the feta into 8 pieces. Place the breadcrumbs in a small bowl. Rub each piece with the remaining olive oil and coat with the breadcrumbs. Place in refrigerator until ready to grill.
Heat a charcoal or gas grill to 400 degrees.
Grill the chicken for about 15 minutes, turning the skewers several times during grilling. The chicken should be cooked through with no sign of pinkness.
Grill the peppers for about 11 minutes, or until soft and charred. Grill the onion for about 11 minutes until tender and charred. Grill the tomatoes for about 5 to 7 minutes, or until just tender and slightly charred. Place the cheese cubes around the outside of the fire or on a higher shelf with gas grills) and cook about 4 minutes, flipping them once, or until just soft but still intact. Grill the skewer with the olives for about 3 to 5 minutes, or until grill marks appear and they are hot.
Warm the pita breads on the grill for about 3 minutes or until warm and just beginning to puff up.
To serve, place the skewers on a large platter and let everyone help themselves. You can also place the grilled foods, off the skewers on top of the lettuce or couscous. Serve with warm pita bread. Serves 4.
This program aired on May 28, 2010. The audio for this program is not available.