Print

Lemon Chicken Skewers with Creamy Feta Sauce Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 34 reviews

Lemon Chicken Skewers with Creamy Feta Sauce are a vibrant and flavorful dish featuring marinated chicken chunks grilled alongside artichokes and asparagus. Paired with a zesty vinaigrette and a smooth, herby feta yogurt sauce, this recipe offers a perfect balance of smoky, tangy, and creamy tastes, ideal for a fresh and satisfying meal.

Ingredients

For the Chicken Marinade

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/4 – 1/2 teaspoon cayenne pepper
  • 1/8 – 1/4 teaspoon ground cinnamon
  • 4 cloves garlic, finely chopped or grated (3 cloves for marinade, 1 clove for vinaigrette)
  • 1 inch fresh ginger, grated
  • 1/4 cup fresh cilantro and/or parsley, chopped
  • Crushed red pepper flakes, pinch
  • Kosher salt and black pepper, to taste
  • 2 pounds boneless skinless chicken breasts, cut into bite-size chunks
  • Juice of 1 lemon (about 2 tablespoons)

For the Vinaigrette

  • 1/4 cup extra virgin olive oil
  • Juice of 1 lemon
  • 2 tablespoons red wine vinegar
  • 2 tablespoons honey
  • 2 tablespoons chopped sun-dried tomatoes
  • 1 clove garlic, finely chopped or grated
  • Pinch crushed red pepper flakes
  • Salt and black pepper, to taste

For the Skewers

  • 1 (12 ounce) jar marinated artichokes, drained and chopped if large
  • 1 bunch asparagus, cut into thirds

For the Creamy Feta Sauce

  • 6 ounces feta cheese
  • 1/4 cup plain Greek yogurt
  • Juice from 1 lemon
  • 1/4 cup chopped fresh tender herbs such as dill, basil, or parsley
  • 1/4 teaspoon smoked paprika
  • Pinch of crushed red pepper flakes

Instructions

  1. Marinate the Chicken: In a large bowl, combine 3 tablespoons olive oil, smoked paprika, cumin, cayenne pepper, ground cinnamon, 3 cloves garlic, grated ginger, chopped cilantro and/or parsley, crushed red pepper flakes, kosher salt, and black pepper. Add the bite-sized chicken pieces and toss thoroughly to coat. Cover and marinate in the refrigerator for at least 15 minutes or up to overnight for deeper flavor.
  2. Make the Vinaigrette: In a jar or small bowl, whisk together 1/4 cup olive oil, juice of 1 lemon, red wine vinegar, honey, chopped sun-dried tomatoes, 1 clove garlic, a pinch of crushed red pepper flakes, salt, and black pepper. Set aside to let flavors meld while preparing other components.
  3. Prepare the Creamy Feta Sauce: In a blender or food processor, combine the feta cheese, plain Greek yogurt, and lemon juice. Blend until smooth and creamy. Transfer to a bowl and stir in chopped fresh herbs, smoked paprika, and a pinch of crushed red pepper flakes. Adjust seasoning if necessary and refrigerate until serving.
  4. Assemble the Skewers: Thread the marinated chicken chunks, marinated artichoke pieces, and asparagus segments alternately onto skewers. Make sure pieces are evenly spaced for uniform cooking.
  5. Grill the Skewers: Preheat your grill, grill pan, or skillet over medium-high heat. Place the skewers onto the hot surface and cook, turning occasionally, until the chicken is cooked through and slightly charred, about 10 to 12 minutes total. Alternatively, roast the assembled skewers in a preheated oven at 400°F (200°C) for 20 to 30 minutes until cooked through and nicely browned.
  6. Serve: Arrange the skewers on a serving platter. Spoon the prepared vinaigrette and creamy feta sauce generously over the top. Garnish with additional fresh herbs. Serve with naan bread and extra feta cheese on the side for a complete and satisfying meal.

Notes

  • For best flavor, marinate the chicken overnight in the refrigerator.
  • If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.
  • Adjust the cayenne pepper and crushed red pepper flakes to your preferred spice level.
  • Vegetables can be varied according to season or preference; bell peppers or cherry tomatoes work well as alternatives.
  • Leftover sauce and vinaigrette can be stored in airtight containers in the refrigerator for up to 3 days.
  • This recipe can be adapted to air frying; cook skewers at 400°F for about 12-15 minutes, turning halfway through.

Find it online: https://justsosavory.com/lemon-chicken-skewers-with-creamy-feta-sauce-recipe/