Lemon Herb Chicken Souvlaki with Whipped Feta

In a large bowl, whisk 3 tbsp extra-virgin olive oil, 3 tbsp lemon juice, 4 minced garlic cloves, 1 tbsp dried oregano, 1 tsp smoked paprika, 1 tsp salt and freshly cracked pepper until emulsified.

Add 1.5 lb (680 g) diced chicken thighs, toss to coat, cover and marinate in the fridge for at least 1 hour (ideally 4).

Soak 8 wooden skewers in water for 20 minutes to prevent burning, then thread the chicken tightly, leaving small gaps for even cooking.

Preheat a grill or grill pan to medium-high (around 425°F / 220°C) until it's ripping hot and the surface shimmers.

Grill skewers 3-4 minutes per side, rotating a quarter turn each time, until deep golden char marks appear and internal temperature reaches 165°F / 74°C.

Meanwhile, in a food processor blend 200 g feta, 3 tbsp Greek yogurt, 1 tbsp olive oil and a squeeze of lemon for 60 seconds until whipped smooth and airy.

Rest the skewers loosely tented with foil for 5 minutes so juices redistribute.

Spread the whipped feta on a platter, arrange skewers on top, and shower with chopped parsley and a final drizzle of olive oil.