Grilled Canadian Feta and Zucchini Ribbon Skewers with Creamy Lemon, Pepper and Oregano Sauce

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. 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.

Serves: 8
Prep Time: 20 minutes
BBQ Time: 3-5 minutes


3/4 cup (175 mL) 3% plain yogurt 2 tbsp (30 mL) finely chopped fresh oregano, divided 2 tbsp (30 mL) olive oil, divided 1 tsp (5 mL) grated lemon zest 1/2 tsp (2 mL) each: salt and freshly ground pepper Eight 8-inch (20 cm) long slices of zucchini, 1/8-inch (3 mm) thick (about 2) 16 small cherry or grape tomatoes Sixteen 1-inch (2.5 cm) cubes Canadian Feta cheese (about a 10 oz /300 g block) 8 jumbo pitted green olives Eight 10-inch (25 cm) wooden skewers

Cooking Instructions:

Combine yogurt, 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 450ºF (230ºC). 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.