EASY PEAS-Y

LEMON CHICKEN SKEWERS WITH CREAMY FETA SAUCE

with Seven Sons Pasture-Raised Chicken Kabobs

Recipe
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If you’re looking for a simple dish to prepare for your next dinner party, our Lemon Chicken Skewers with Creamy Feta Sauce are easy-peasy lemon squeezy. Each skewer is stacked with marinated Seven Sons Pasture-Raised Chicken Kabobs and a medley of colorful vegetables. For dipping, serve with a Creamy Feta Sauce made with Odyssey Feta Cheese Crumbles, Green Mountain Plain Greek Yogurt, and Natalie’s Lemon Juice for that sought-after tart and tanginess. This dish is delicious, healthy and let’s be honest, fun to eat!

6 servings

Ingredients list:
  • 3 tbsp, plus 1/4 cup Divina Extra Virgin Olive Oil
  • 1 tbsp smoked paprika
  • 1 tsp ground cumin
  • 1/4-1/2 tsp cayenne pepper
  • 1/8-1/4 tsp ground cinnamon
  • 4 cloves garlic, finely chopped or grated
  • 1 inch fresh ginger, grated
  • 1/4 cup fresh cilantro and or parsley, chopped
  • crushed red pepper flakes
  • kosher salt and black pepper
  • 3 Packages of Seven Sons Chicken Kabob Meat
  • 2 tbsp Natalie’s Lemon Juice
  • 2 tbsp Cavalli Classico Balsamic Vinegar
  • 2 tbsp Bee Raw Florida Orange Blossom Honey
  • 2 tbsp chopped sun-dried tomatoes
  • 1 (12 oz) jar marinated artichokes
  • 1 bunch asparagus, cut into thirds
  • Feta Sauce:
  • 6 oz Odyssey Feta Cheese Crumbles
  • 1/4 cup Green Mountain Plain Greek Yogurt
  • 2 tbsp Natalie's Lemon Juice
  • 1/4 cup chopped dill, basil or parsley
  • 1/4 tsp smoked paprika

  1. In a bowl, combine 3 tablespoons olive oil, the paprika, cumin, cayenne, cinnamon, 3 cloves garlic, ginger, cilantro, parsley, and a pinch each of chili flakes and salt. Add the chicken and toss to coat. Marinate for 15 minutes or up to overnight in the fridge.
  2. Meanwhile, make the vinaigrette. In a jar, combine 1/4 cup olive oil, the lemon juice, balsamic vinegar, honey, sun-dried tomatoes, 1 clove garlic, and a pinch each of chili flakes, salt, and pepper.
  3. To make the feta. Combine the feta, yogurt, and lemon juice in a blender or food processor. Blend until creamy. Stir in the herbs, paprika, and a pinch of red pepper flakes.
  4. Set your grill, grill pan, or skillet to medium-high heat. Take skewers and thread the chicken, artichokes, and asparagus pieces on. Grill the skewers until lightly charred and cooked through, turning them occasionally throughout cooking, about 10 to 12 minutes total. Alternately, you can roast the chicken at 400 degrees for 20-30 minutes.
  5. Serve the chicken with the vinaigrette and feta sauce spooned over top. Top with fresh herbs and serve with naan and additional feta on the side.
Dairy                                             Dairy
Dinner                                            Dinner