Greek Salad Kebabs

Greek Salad Kebabs




Prep Time

15 mins

Cook Time

0 mins

  • 12 x 12cm bamboo skewers
  • 400g (3 medium) Lebanese cucumber
  • 2 (200g each) capsicums
  • 250g cherry tomatoes
  • 24 (150g) pitted kalamata olives
  • 125g Greek feta
  • Chargrilled sour dough, to serve


  • 4 tbs extra virgin olive oil
  • 1/2 lemon, juiced
  • 1 tsp caster sugar
  • 2 tsp dried oregano


Cut the cucumbers into 1cm-thick rounds. Cut the capsicum into 3cm pieces.


Press 1 piece cucumber, 1 cherry tomato, 1 piece capsicum and 1 olive alternately onto a skewer, repeat to complete the skewer. Repeat to make remaining 11 skewers. Arrange on a serving platter or board. Crumble over the feta.


Whisk all the dressing ingredients together with salt and pepper. Spoon over the skewers. Serve with chargrilled bread.

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