Lemon Herb Chicken Souvlaki with Whipped Feta

Ingredients

• 1,5 lb boneless skinless chicken thighs, diced
• 4 tbsp extra-virgin olive oil
• 3 tbsp fresh lemon juice
• 4 unit garlic cloves, minced
• 1 tbsp dried oregano
• 1 tsp smoked paprika
• 200 g feta cheese
• 3 tbsp Greek yogurt
• 3 tbsp fresh parsley, chopped
• 1 tsp salt and pepper

Instructions

1. 1

   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.

2. 2

   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).

3. 3

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

4. 4

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

5. 5

   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.

6. 6

   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.

7. 7

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

8. 8

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