Lemon Herb Chicken Souvlaki with Whipped Feta

Ingredients

• 700 g boneless skinless chicken thighs, cubed
• 4 tbsp extra-virgin olive oil
• 3 tbsp fresh lemon juice
• 4 unit garlic cloves, minced
• 1 tbsp dried oregano
• 200 g feta cheese
• 0,5 cup Greek yogurt
• 1 tsp lemon zest
• 2 tbsp fresh parsley, chopped
• 1 tsp salt
• 0,5 tsp black pepper

Instructions

1. 1

   In a large bowl, whisk 3 tbsp olive oil, 3 tbsp lemon juice, 4 minced garlic cloves, 1 tbsp dried oregano, 1 tsp salt and ½ tsp black pepper until emulsified.

2. 2

   Add the cubed chicken thighs, toss to coat, cover and marinate in the fridge for at least 1 hour (or up to 8 hours) for deep flavour penetration.

3. 3

   Soak 8 wooden skewers in water for 20 minutes to prevent burning, then thread the marinated chicken tightly onto them.

4. 4

   Preheat a grill or grill pan to medium-high heat (400°F / 200°C) until it's smoking lightly.

5. 5

   Meanwhile, blitz 200 g feta with ½ cup Greek yogurt, 1 tbsp olive oil and 1 tsp lemon zest in a food processor until silky and airy, about 2 minutes.

6. 6

   Grill the skewers for 3-4 minutes per side, turning until char marks form and the internal temperature reaches 165°F / 74°C.

7. 7

   Rest the skewers on a plate, loosely tented with foil, for 5 minutes so the juices redistribute.

8. 8

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