Oct 14, 2009

Marinated Feta Kabobs


When I’m hosting a (dinner) party, every now and then I like to do this buffet style and prepare as much ahead of time as I possibly can.  That way I’m not stuck inside a hot steamy kitchen the whole time and miss out on all the fun. There are times, though, I’ll carry a plate over to the snack or dinner table, turn around for just a split second and find everything gone. That definitely applies to these marinated feta kabobs.

They are simple, incredibly tasty and it seems that almost everyone likes them. Unless they hate feta. Which they can’t, because you see.. there’s a universal law that says you cannot hate feta. You wouldn’t take on the universe, would you? Nah. Didn’t think so!

This posting was a bit of a rush job because I actually shot it while I had guests to feed. I served these along with gyros, mini bifteki’s, tzaziki, Greek rice, a Greek salad and pita bread. Yup, everything on a large table. Plates, cutlery and napkins as well, along with a few bottles of Ouzo & Metaxa. Don’t worry, they never even noticed I was taking photos, that’s why the ouzo was there. Even though the photos are less than stellar, the flavor of the kabobs was amazing!



red onion
cherry tomatoes
4 tbsp olive oil
dried chili flakes



I didn’t give set quantities because, really, it doesn’t matter. What you cannot fit on the skewer, eat that first! Play with the ingredients. Add bell pepper pieces or olives for a different flavor. Lots of variations are possible.


Peel and slice the cucumber. I’ve used half of it.


And slice the onion. I cut it in half, rotate it 90 degrees and cut it in half again.


You could leave the cherry tomatoes whole, but I want them to soak up some dressing as well, so I cut them in half.


I cubed a piece of feta. This was roughly 5oz. Minus the pieces that ended up in my mouth.


Pour 4 tbsp good-quality olive oil (preferably extra virgin) in a big bowl and add 1/2 to 1 grated/minced garlic clove.


Season with black pepper, a pinch of salt and a little dried oregano.


I wanted to add a little kick, but didn’t want to make it too hot, so I opted for dried chili flakes. Chili pepper or even cayenne would work as well. But those dried flakes make it look really good.


Add your ingredients to the dressing bowl and carefully mix it all up.


Cover with plastic wrap and let the cheese + veggies marinate for an hour or 2 before serving.


They’re so versatile. You can serve them as a snack, appetizer and side dish. You can serve them salad style, but what’s more fun is to break out the wooden skewers and serve them as kabobs.

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    1. 1

      I could eat this right now and it’s barely 6:00 A.M. here. (And your photos are always fantastic, cannot imagine how you could take photos like this when you’re hosting a party!)

      Kalyn on Oct 14, 2009 @ 2:08 pm Reply
    2. 2

      The kabobs looks so simple to make & I like the use of the hot pepper flakes. My husband doesn’t eat raw tomatoes….can you believe that? So I would either add a sweet red bell pepper for the same color or maybe a Greek pepperoncini. I always have to be thinking of ways to adapt a recipe so that he & my son will eat it. I love feta. I have a friend who is married to a Greek man & I’ve come to love a lot of Greek dishes & it seems that they eat Feta with just about everything. One of my favorite salads that her mother in law would make was so simple. One head of green leaf lettuce cut into thin ribbons.
      1 bunch of green onions, sliced…1 bunch of fresh dill finely chopped. She would mix those together & dress it with fresh lemon juice, good olive oil, & salt to taste. A very easy and refreshing salad for warm weather…or any time. Goes really nice with roast leg of lamb or souvlaki.

      Andilynn on Oct 14, 2009 @ 2:15 pm Reply
    3. 3

      Something so simple — ingredients that I throw in a large salad all the time — but on skewers this becomes something unique, easy to handle and the perfect addition to a buffet table.

      Maria on Oct 14, 2009 @ 3:35 pm Reply
    4. 4

      I do a similar appetizer using the elements of a caprese salad, but this one would be a great new option! Love the combination of flavors and colors. Beautiful and flavorful…just right!

      Lana on Oct 14, 2009 @ 5:25 pm Reply
    5. 5

      Lovely, simple and just perfect for serving to guests. Again, where is your cookbook? I was seriously thinking that after getting rid of half of mine yesterday, cleaning – clearing out – things I just don’t use on a regular basis (say, in 5 years! ;P) — your cookbook would have been on the keep and use often shelf!

      elizabethk on Oct 14, 2009 @ 6:02 pm Reply
    6. 6


      I get that question more often but I wouldn’t want to bring out a cook book using lots of stuff I have online. Why let people pay for things they can see and print for free here as well! So unless it would be 100% new stuff, no, I don’t think I’d do that.

      Kay on Oct 14, 2009 @ 6:05 pm Reply
    7. 7

      I would pay for all the recipes on this site to be in one beautifully photographed cookbook I am an avid reader of cookbooks and I love your recipes but many times I don’t utilize the computer in the kitchen. I may be a tad old fashioned but if I can’t get grease stains on the recipes how am I going to remember that I have made the recipe? In my house you can judge the favorite recipes by the amount of wear and tear on the pages.

      Niki on Oct 14, 2009 @ 11:35 pm Reply
    8. 8

      Perfection!! These look wonderful and I will ditto everyone else… Cookbook just putting it out there! The only problem with these is that well.. I would NOT want to share!! hehehe

      Cathy on Oct 15, 2009 @ 12:20 am Reply
    9. 9

      this looks wonderful……………..spose we could sub the feta for a different cheese husband not fond of feta, however with the combination of other items and the flakes and oil might change the whole deal.

      On a side note, I am very much in the minority knowing you are not doing a cookbook……………..but your photos are wonderful Kay.

      Since we are on the subject of tasty Greek treats. awhile back I had a sauce that I would love to replicate it’s what I think was yogurt, lime, maybe sour cream and it was used on roasted lamb gyros. It was so good, sure wish I could have gotten the recipe. Does it sound familiar Kay?

      doodles on Oct 15, 2009 @ 1:36 am Reply
    10. 10

      Hoi Kay, I think the quantity does matter! Because, I need the double amount of all ingredients. This is so good. I know I will need “to try” it during preparation all the time :-)

      ellen on Oct 15, 2009 @ 2:42 am Reply
    11. 11


      My first idea would be perhaps a Skordalia. It’s a Greek dish also served as a dip or sauce made from potatoes, garlic, olive oil and a lot of lemon juice.

      Kay on Oct 15, 2009 @ 7:30 am Reply
    12. 12


      You’re just as bad as I am… I’m always stealing pieces of feta here and there :)

      Kay on Oct 15, 2009 @ 8:05 am Reply
    13. 13


      Turning them into kabobs makes them easier to eat or nibble on. Probably why they go so fast.

      Kay on Oct 15, 2009 @ 8:06 am Reply
    14. 14

      What a fun idea:) Love it!

      AsiaJo on Oct 16, 2009 @ 9:50 am Reply
    15. 15

      Feta is my favorite. Pretty too!

      Kath on Oct 16, 2009 @ 3:50 pm Reply
    16. 16

      This was a very tasty snack. I going to make it for Thanksgiving’s day.

      Christy on Oct 19, 2009 @ 6:22 pm Reply
    17. 17

      I tried this I couldnt get the feta to stay on the skewer as I pushed the wood through it, it ended up breaking to pieces great flavors though.

      Mica on Oct 27, 2009 @ 2:04 am Reply
    18. 18

      Same problem as Mica; all the feta just crumbled to pieces the second the skewers touched them. 

      Betsy on Apr 8, 2012 @ 10:34 pm Reply
    19. 19

      would you freeze the fetz after it has been marinated to make it easier to go on the kabobs without falling apart?  I was thinking about making this for a birthday picnic and guess I’ll have to try it ahead of time.  Would want to get up to that day and everything fall apart on me.  Any comments on this would be greatly appreciated.

      Lori on Jul 25, 2013 @ 9:20 pm Reply

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