Open Chicken Souvlaki, Greek Salad with Homemade Tzatziki & Hummus Dips

Prepare the Greek salad by combining all ingredients except the feta cheese in a large bowl.

Season the salad with salt and pepper to taste.

Toss all salad ingredients together until well coated.

Add the feta cheese over the top to prevent it from becoming soggy and refrigerate until ready to serve.

Prepare the tzatziki by seasoning the grated cucumber with salt and allowing it to stand for 5 minutes to absorb excess juices.

Remove any excess juices from the cucumber.

Combine all tzatziki ingredients together and mix thoroughly.

Pour the tzatziki into a separate serving dish and drizzle with more olive oil if desired.

Serve the tzatziki with a sprig of mint and refrigerate to allow flavors to meld.

Make the hummus by combining tahini and the juice of 2 lemons in a food processor and processing until smooth and emulsified.

Pour in olive oil and cumin, and season with salt to taste, processing for a further minute.

Add half of the rinsed chickpeas and process for another minute.

Add the remaining rinsed chickpeas and process until a smooth consistency is formed.

Add a few tablespoons of cold water to smooth out the consistency.

Create a well in the hummus using a spoon, drizzle with more olive oil if desired, and garnish with freshly chopped parsley.

Refrigerate the hummus until ready for serving.

To make the chicken kebabs, marinate the chicken in the specified ingredients for at least an hour or overnight.

Soak bamboo skewers in water for 30 minutes.

Thread the marinated chicken pieces onto the skewers.

Heat a grill or pan with oil and cook the chicken kebabs in batches, turning halfway for about 8 to 10 minutes or until cooked through.

Once cooked through, remove the kebabs and place them on a plate, covering with foil to keep warm while cooking remaining batches.

Equipment Needed

Dietary

Allergens