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!

Ingredients:

feta
cucumber
red onion
cherry tomatoes
4 tbsp olive oil
dried chili flakes
oregano
pepper
salt

Directions:

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.