The Washington Post

Marinated Feta and Grape Skewers

- Recipe tested by Olga Massov; email questions to food@washpost.com

6 to 7 servings (makes 21 skewers)

You’ll need 21 toothpicks or short skewers.

Total time: 20 mins, plus 1 to 3 hours marinating time.

MAKE AHEAD: The feta needs to marinate at least 1 and up to 3 hours before serving. The skewers may be made several hours in advance and stored in the refrigerat­or until ready to serve. Let come to room temperatur­e before serving.

From cookbook author and registered dietitian nutritioni­st Ellie Krieger.

Ingredient­s

1 teaspoon fennel seed

1/ teaspoon whole black

2

peppercorn­s

2 tablespoon­s olive oil

11/ teaspoons finely grated

2

lemon zest

1 tablespoon fresh lemon juice One (4-ounce) block feta cheese, cut into 1/2-inch cubes (to yield 21 cubes)

21 fresh mint leaves (1/ cup)

3

21 green grapes (1 cup)

Steps

Place the fennel seeds and peppercorn­s into a small, sealable bag and use a mallet or rolling pin to coarsely crush them. Alternativ­ely, crush them using a spice grinder.

Transfer the crushed spices to a medium bowl. Add the oil, lemon zest and juice, and stir to combine. Gently stir in the feta cubes and marinate for 1 hour at room temperatur­e or up to 3 hours in the refrigerat­or, stirring gently a few times as they marinate.

To make the skewers, place a mint leaf about 3/ inch up the

4 skewer, then add a grape, and then gently place a cube of the marinated feta on the end. Serve, or refrigerat­e until needed.

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