Name: Zesty Lemon-Herb Grilled Chicken Skewers with Creamy Feta Dip
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 ½ lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes; ¼ cup olive oil (for marinade); 3 cloves garlic, minced (for marinade); 1 lemon, zested and juiced (for marinade); 1 tbsp fresh oregano, chopped (or 1 tsp dried); 1 tbsp fresh parsley, chopped; ½ tsp sea salt (for marinade); ¼ tsp black pepper (for marinade); Pinch of red pepper flakes (optional); 1 large red bell pepper, cut into 1-inch pieces; 1 large yellow bell pepper, cut into 1-inch pieces; 1 red onion, cut into 1-inch wedges; 1 zucchini, cut into ½-inch thick half-moons; 1 tbsp olive oil (for veggies); Salt and pepper to taste (for veggies); ½ cup plain Greek yogurt; ¼ cup crumbled feta cheese; 1 clove garlic, minced (for dip); 1 tbsp fresh lemon juice (for dip); 1 tbsp fresh dill, chopped; 1 tbsp fresh mint, chopped (optional); Salt and black pepper to taste (for dip); 12-15 wooden or metal skewers

👩‍🍳 Instructions

1
In a medium bowl, combine ¼ cup olive oil, 3 minced garlic cloves, lemon zest, lemon juice, oregano, parsley, ½ tsp sea salt, ¼ tsp black pepper, and red pepper flakes (if using). Whisk well.
2
Add cubed chicken to the marinade, tossing to coat. Cover and refrigerate for 30 minutes to 4 hours.
3
While chicken marinates, cut bell peppers, red onion, and zucchini into 1-inch pieces. Toss with 1 tbsp olive oil, salt, and pepper in a separate bowl.
4
If using wooden skewers, soak them in water for at least 30 minutes.
5
Thread marinated chicken and seasoned vegetables alternately onto the skewers, leaving a little space between pieces.
6
For the dip, combine Greek yogurt, crumbled feta, 1 minced garlic clove, 1 tbsp lemon juice, dill, and mint (if using) in a small bowl. Stir until well combined. Season with salt and pepper to taste. Refrigerate until ready to serve.
7
Preheat grill to medium-high heat (375-400°F / 190-200°C). Clean and lightly oil the grill grates.
8
Place skewers on the preheated grill. Grill for 10-15 minutes, turning every 3-4 minutes, until chicken is cooked through (internal temperature 165°F / 74°C) and vegetables are tender-crisp with char marks.
9
Remove skewers from grill and let rest for 5 minutes before serving with the creamy feta dip.

💡 Notes

For best results, don't marinate chicken longer than 4 hours to avoid a mushy texture from the lemon juice. Customize vegetables with cherry tomatoes, mushrooms, or pineapple. Leftovers can be stored in an airtight container for 3-4 days; reheat gently in a skillet or microwave.

Zesty Lemon-Herb Grilled Chicken Skewers with Creamy Feta Dip