Lemon Herb Chicken Souvlaki with Whipped Feta

Ingredients

• 1,5 lb boneless skinless chicken thighs
• 4 tbsp extra-virgin olive oil
• 1 unit lemon (zest and juice)
• 4 unit garlic cloves, minced
• 1 tbsp dried oregano
• 1 cup feta cheese
• 0,33 cup Greek yogurt
• 2 tbsp fresh parsley, chopped
• 1 tsp salt
• 0,5 tsp black pepper

Instructions

1. 1

   In a bowl, whisk 3 tbsp extra-virgin olive oil, juice and zest of 1 lemon, 4 minced garlic cloves, 1 tbsp dried oregano, 1 tsp salt and 1/2 tsp black pepper until emulsified.

2. 2

   Cube 1.5 lb (680 g) boneless chicken thighs into 1-inch pieces, toss in the marinade, cover and refrigerate 1 hour (or up to overnight).

3. 3

   Soak 8 wooden skewers in water for 20 minutes to prevent burning.

4. 4

   Preheat a grill or grill pan to medium-high (about 425°F / 220°C) until the surface hisses when flicked with water.

5. 5

   Thread chicken tightly onto skewers and grill 4 minutes per side, rotating a quarter turn each time, until deeply charred and juices run clear (internal temp 165°F / 74°C).

6. 6

   Meanwhile, blend 1 cup (150 g) feta, 1/3 cup (80 g) Greek yogurt, 1 tbsp olive oil and a squeeze of lemon in a food processor until silky, 60 seconds.

7. 7

   Rest skewers 5 minutes under foil so juices redistribute.

8. 8

   Spread whipped feta on plates, top with skewers, shower with chopped parsley and a drizzle of olive oil.