Grilled Canadian Feta Skewers

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Course Hors D'oeuvres & Appetizers
Prep. Time 15 - 20 mins
Cooking Time 3 - 5 mins
Yields 8 skewers

Top rated

Zucchini ribbons woven around Canadian Feta cubes and cherry tomatoes make these grilled skewers a colourful addition to summer meals. Serve with grilled chicken and steamed new potatoes or tuck into a Greek pita with greens, diced chicken and creamy lemon, pepper and oregano sauce.

Ingredients

Creamy Lemon, Pepper and Oregano Sauce:

3/4 cup (180 mL) 3 % plain yogurt

2 tbsp (30 mL) finely chopped fresh oregano

2 tbsp (30 mL) olive oil

1 tsp (5 mL) grated lemon zest

1/2 tsp (2 mL) salt

1/2 tsp (2 mL) Freshly ground pepper

Grilled Feta Skewers:

8 8-inch (20 cm) long slices of zucchini, 1/8-inch (3 mm) thick (about 2)

16 cherry tomatoes or

grape tomatoes

10 oz (300 g) Canadian Feta cheese, cut in 1 -in (2.5 cm) cubes (about 16)

8 jumbo pitted green olives

8 10-inch (25 cm) wooden skewers

Did you know?

Firm cheeses like Gruyere and Monterey Jack make great additions to soups. Find more great matches for your favourite cheeses.

Preparation

Creamy Lemon, Pepper and Oregano Sauce:
In small bowl, combine yogurt, 1-1/2 tbsp (22 mL) of the oregano, 1 tbsp (15 mL) olive oil, lemon zest, salt and pepper; set aside.

Thread each skewer with 1 zucchini slice gently weaved around cherry tomatoes and Canadian Feta cheese cubes alternately, using 2 tomatoes and 2 Canadian Feta cubes per skewer and finishing with 1 green olive. Repeat with remaining skewers. Brush skewers with remaining 1 tbsp (15 mL) olive oil; set aside.

Preheat well-greased barbecue or grill to 450 °F (230 °C). Grill skewers, Canadian Feta cheese side down, for 1 to 2 min or until grill marks appear without melting the cheese. Turn skewers to zucchini side down and grill 2 to 3 min more or until lightly grilled. Remove to platter; garnish with remaining 1/2 tsp (2 mL) oregano. Serve hot with Creamy Lemon, Pepper and Oregano Sauce on the side.

Tips

For even thin slices of zucchini, use a hand held cheese slicer or mandolin. Soak wood or bamboo skewers in cold water for 30 minutes before using to keep them from burning on the grill.

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