Greek Salad Kabobs

In only 15 minutes, you can take your taste buds on a trip to Greece with colorful kabobs and a creamy yogurt dip.

(0)
(0)
Save and Share
  • prep time 15 min
  • total time 15 min
  • ingredients 10
  • servings 24
 

Ingredients

Dip

3/4
cup plain yogurt
2
teaspoons honey
2
teaspoons chopped fresh dill weed
2
teaspoons chopped fresh oregano leaves
1/4
teaspoon salt
1
small clove garlic, finely chopped

Kabobs

24
cocktail picks or toothpicks
24
pitted kalamata olives
24
small grape tomatoes
12
slices (1/2 inch) English (seedless) cucumber, cut in half crosswise

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In small bowl, mix dip ingredients; set aside.
  • 2 On each cocktail pick, thread 1 olive, 1 tomato and 1 half-slice cucumber. Serve kabobs with dip.
  • 1 In small bowl, mix dip ingredients; set aside.
  • 2 On each cocktail pick, thread 1 olive, 1 tomato and 1 half-slice cucumber. Serve kabobs with dip.

EXPERT TIPS

toggle

Expert Tips

A regular cucumber can be substituted. If the skin is thick or has been coated with a vegetable coating, you may want to peel it.

Small pitted ripe olives can be substituted but will lack some of the flavor kalamata olives impart.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
15
(
Calories from Fat
5),
% Daily Value
Total Fat
1/2g
1/2%
(Saturated Fat
0g,
0%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
70mg
70%;
Total Carbohydrate
2g
2%
(Dietary Fiber
0g
0%
  Sugars
1g
1%
),
Protein
0g
0%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
2%;
Calcium
2%;
Iron
0%;
Exchanges:
Free
Carbohydrate Choices:
0
*Percent Daily Values are based on a 2,000 calorie diet.