Greek Salad Kabobs

Greek Salad Kabobs | ChopChop


Of course you could simply make a salad, but this is more fun, and the kabobs make delightfully unusual afterschool snacks or perfectly cheerful summer appetizers. If you like bell peppers, feel free to add those too!

Hands-on time: 30 minutes
Total time: 30 minutes
Makes: 12 to 15 Kabobs

Kitchen Gear: 

Cutting board
Sharp knife (adult needed)
Measuring spoons
Zester or grater
Small bowl
Measuring cup
Bamboo skewers


1 tablespoon
fresh lemon juice
1⁄2 teaspoon
grated lemon zest
1 tablespoon
olive oil
2 teaspoons
finely chopped fresh mint (or 1/2 teaspoon dried)
small garlic clove, peeled and minced or put through a garlic press
8-ounce block feta cheese, cut into cubes
cucumber, quartered lengthwise, and cut into cubes
1 pint
(2 cups) cherry tomatoes
1 cup
pitted black or green olives


  1. Put the lemon juice and zest, olive oil, mint, and garlic in the bowl and mix well. Add the feta and gently stir. Leave it to marinate while you prepare the other ingredients.
  2. Thread the marinated feta, cucumber, tomatoes, and olives onto the skewers, alternating and arranging them however you like. (Tip: Push the skewers slowly and gently through the cheese cubes so that they won’t be inclined to crumble.) Serve right away.


"Pitted" means with the pits removed.