Mediterranean Veggie and Feta Kebabs
with avocado and citrus salad

Name: Mediterranean Veggie and Feta Kebabs
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 to 3 Citrus (like grapefruit or oranges), segmented; 1 Tbsp Shallots, minced; 1/2 tsp Mustard, Dijon; 2 Tbsp Vinegar, red wine; 3 to 4 Tbsp Oil, olive; 1 Avocados, sliced; 1/4 lb Salad greens; for serving Almonds, sliced; 16 Skewers; 1/2 Baguette (or something similar), cubed; 1 lb Feta, cubed ((sub tofu if this is too cheesy)); 2 Lemons, sliced thinly into rounds; 1/2 tsp Oregano; 1/2 tsp Coriander; 1 tsp Za'atar (sub equal parts thyme, oregano, sesame seeds); 1/2 pint Cherry tomatoes; 1 to 2 Tbsp Cooking oil; ~1/2 cup Leftover lemon-garlic yogurt (from Mon)

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

We featured these kebabs the week of 7/22/13 and it was time to bring them back. A simple Middle Eastern spice blend transforms veggies, feta, and bread into a restaurant quality dish. Paired with a simple salad, this is a lovely fresh dinner that still warms for fall.
Smarts: If you can't find za'atar, a Middle Eastern spice blend, just mix up equal parts dried thyme, oregano, and sesame seeds.

Proteins

Cheese, Tofu

Cuisines

Middle Eastern / North African

Ingredients

Metric

Servings:

Citrus and Avocado Salad:

Citrus (like grapefruit or oranges) - 2 to 3 , segmented
Shallots - 1 Tbsp , minced
Mustard, Dijon - 1/2 tsp
Vinegar, red wine - 2 Tbsp
Oil, olive - 3 to 4 Tbsp
Avocados - 1 , sliced
Salad greens - 1/4 lb
Almonds, sliced - for serving

Mediterranean Veggie and Feta Kebabs:

Skewers - 16
Baguette (or something similar) - 1/2 , cubed
Feta - 1 lb , cubed ((sub tofu if this is too cheesy))
Lemons - 2 , sliced thinly into rounds
Oregano - 1/2 tsp
Coriander - 1/2 tsp
Za'atar (sub equal parts thyme, oregano, sesame seeds) - 1 tsp
Cherry tomatoes - 1/2 pint
Cooking oil - 1 to 2 Tbsp
Leftover lemon-garlic yogurt (from Mon) - ~1/2 cup

Prep

Skewers - Soak in water.
Baguette / Feta - Chop into 1" (2.5 cm) cubes.
Lemon - Slice as thinly as possible.
Citrus - Supreme (that's just the fancy French word for segmenting orange slices, but if you use it, people will think you're so cool). (Can be done up to 2 days ahead)
Shallots - Mince. (Can be done up to 3 days ahead)
Spice mix - Mix together oregano, coriander, and za'atar. (Can be done up to 5 days ahead)

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Make

Assemble each kebab with two skewers (When you use just one, ingredients often roll around, making it hard to flip efficiently). Alternate bread, feta, lemon, and tomatoes, folding lemon slice in half. Brush both sides with cooking oil and then sprinkle with spice mixture.
Preheat a grill pan over medium-high heat. Add kebabs and sear on both sides for about 2 to 3 minutes, until the feta gets a nice golden sear on it. Remove and set aside.
Whisk together shallots, mustard, red wine vinegar, and olive oil. Season to taste with salt & pepper. For more vinaigrette ideas, check out this video.
Slice avocado. Toss vinaigrette with greens, citrus, and avocado. Top with almonds.
Enjoy kebabs with Monday night’s lemon-garlic yogurt and salad on the side (BTW, you can eat the lemons!).

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