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Greek Chicken Skewers

  • Prep
    30 min
  • Total
    40 min (+ marinating time)
  • Servings
    4

Greek Chicken Skewers

Ingredients

For the marinade

  • 125 mL (1/2 cup) olive oil
  • 60 mL (1/4 cup) freshly squeezed lemon juice (from about 1 lemon)
  • 2 cloves garlic, minced
  • 5 mL (1 tsp) dried oregano, or 30 mL (2 tbsp) fresh oregano leaves
  • 2 mL (1/2 tsp) dried thyme, or 15 mL (1 tbsp) fresh thyme leaves 
  • 2 mL (1/2 tsp) salt
  • Freshly ground black pepper

For the lemon sour cream sauce

  • 250 mL (1 cup) Dairyland sour cream
  • Finely grated zest and juice from 1 lemon (about 30 mL (1 tbsp) zest and 60 mL (1/4 cup) juice)
  • 30 mL (2 tbsp) olive oil
  • 15 mL (1 tbsp) fresh thyme leaves
  • 1 clove garlic, minced
  • 1 mL (1/4 tsp) salt
  • Freshly ground black pepper

For the skewers

  • 1 lb. chicken breasts, cubed
  • 1 red and 1 yellow bell pepper, cored and cut into pieces
  • 1 zucchini, thickly sliced
  • 2 blocks (170 g each) Saputo Feta cheese, cut into 2 cm cubes

Directions

  1. Combine all the marinade ingredients together. Transfer to a large resealable plastic bag, then add the chicken, bell peppers, zucchini, and Feta cheese. Seal and refrigerate for 1 hour, or overnight.
  2. Whisk all the lemon sour cream sauce ingredients together. Transfer to an airtight container and refrigerate for an hour to overnight.
  3. Remove the chicken, bell peppers, zucchini, and Feta cheese from the marinade (discard the marinade). Thread the chicken, vegetables, and Feta cheese onto skewers. 
  4. Preheat the barbecue on medium-high heat and oil the grate. Grill the skewers until the chicken is done, about 4 minutes per side (8 minutes total). Serve the skewers with the lemon sour cream sauce and steamed rice.

Dairyland products in the recipe