Welcome back the BBQ!
As the mercury continues to climb, I’m starting to shake the remaining winter chill out of my system. I was looking for menu inspiration to transition out of sweater weather into BBQ season and found this wonderful idea. This simple recipe for Grilled Canadian Feta Skewers is quick, easy, and will give you a break from the stuffy indoors. Along with being a colourful addition to summertime meals, these skewers are made with savoury Canadian Feta – a refreshing break from traditional BBQ recipes.
A great wine that goes well with barbequed flavours is Miguel Torres Chile Santa Digna Reserve Cabernet Sauvignon. It has a plush dark berry and plum flavour with nicely integrated oak. If you want something a little more spritzy to go with the warmer weather, try Faustino Rosado Tempranillo. It’s a medium-bodied rosé with zippy fruit notes.
Now you just have to dust off the old BBQ. Happy dusting, drinking, and BBQ-ing!
Ingredients
Creamy Lemon, Pepper and Oregano Sauce:
¾ cup (180 ml) 3 % plain yogurt
2 tbsp (30 ml) finely chopped fresh oregano
2 tbsp (30 ml) olive oil
1 tsp (5 ml) grated lemon zest
½ tsp (2 ml) salt
½ tsp (2 ml) Freshly ground pepper
Grilled Feta Skewers:
Eight 8-inch (20 cm) long slices of zucchini, 1/8-inch (3 mm) thick (about 2)
16 cherry tomatoes or
grape tomatoes
10 oz (300 g) Canadian Feta cheese, cut in 1-inch (2.5 cm) cubes (about 16)
8 jumbo pitted green olives
8 10-inch (25 cm) wooden skewers
Preparation
Creamy Lemon, Pepper and Oregano Sauce:
In small bowl, combine yogurt, 1-½ tbsp (22 mL) of the 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 450 °F (230 °C). 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.
You’ll find more wine and cheese pairings here as well as in the wine matcher.
You also might enjoy this Google + video wine and cheese tasting via social media.
