16 Minute Greek Feast To Go Recipes

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16-MINUTE GREEK FEAST TO GO



16-Minute Greek Feast To Go image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 22

1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 teaspoon sugar
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
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
Roasted Red Pepper Hummus, recipe follows
Three 14.5-ounce cans 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
1 tablespoon olive oil

Steps:

  • Soak the skewers in water and heat a grill pan over medium to medium-high heat while you make the dressing.
  • In a jar, add the olive oil, vinegar, sugar, oregano, red pepper flakes and some salt and pepper. Shake to combine. Pour half the dressing over the chicken strips in a bowl and stir to combine.
  • In another bowl, add the cucumber, tomatoes and red onion. Pour the remaining dressing over and stir gently.
  • Thread the chicken strips onto the skewers. Grill until cooked through and charred, 3 to 4 minutes per side. Remove and let cool.
  • Top the salad with the feta cheese. Serve with the chicken skewers, olives, pita bread and Roasted Red Pepper Hummus.
  • Add the chickpeas to a food processor with the tahini, cumin, garlic, red peppers, lemon juice and some salt. Pulse until the mixture is smooth and combined but do not overmix. Add 3 to 5 tablespoons water as necessary to facilitate blending. At the end, add the olive oil and pulse no more than 3 times to incorporate.

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