Greek Salad Kabobs

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!

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


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 teaspoon finely chopped fresh mint
1 unit small garlic clove, peeled and minced or put through a garlic press
1 unit 8-ounce block feta cheese, cut into cubes
1 unit cucumber, quartered lengthwise, and cut into cubes
1 (2 cups) cherry tomatoes
1 cup pitted black or green olives


Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.

  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.