Lemon Feta Paprika Chicken Skewers with Charred Corn.
Grill up these flavorful Lemon Feta Paprika Chicken Skewers with sweet charred corn for a stunning summer dish!
Servings: 4 servings
Ingredients
- 6 tablespoons extra virgin olive oil
- 3 tablespoons tomato paste
- 6 cloves garlic, minced
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon smoked paprika
- 2 teaspoons onion powder
- 1 teaspoon cayenne pepper or to taste
- 1 teaspoon honey
- Kosher salt and black pepper to taste
- 2 pounds chicken breasts or thighs cut into bite-size chunks
- 4-6 ears corn on the cob
- 1-2 avocados chopped
- 1/4 cup chopped green onions
- 1/2 cup mixed herbs cilantro, basil, oregano
- 4-6 ounces feta cheese crumbled
- 1/4 cup plain Greek yogurt
- 1 clove garlic grated
Instructions
- In a large mixing bowl, combine the extra virgin olive oil, tomato paste, minced garlic, lemon zest, lemon juice, smoked paprika, onion powder, cayenne pepper, honey, and a generous pinch of kosher salt and black pepper. Whisk until well blended.
- Add the bite-sized chicken pieces to the marinade. Toss to coat the chicken evenly with the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor.
- While the chicken is marinating, husk the corn and remove the silk. Set aside.
- Once the chicken has marinated, thread the chicken pieces onto skewers. Leave a little space between each piece to ensure even cooking. You can also add pieces of corn to the skewers if desired.
- Preheat your grill to medium-high heat. Place the corn directly on the grill grates and cook for about 10-15 minutes, turning occasionally, until charred and tender. Remove from the grill and let cool slightly before cutting the kernels off the cob.
- Place the chicken skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks. Use a meat thermometer to ensure the internal temperature reaches 165°F.
- While the chicken is grilling, combine the chopped avocado, green onions, and mixed herbs in a bowl. Set aside. In a separate small bowl, mix the Greek yogurt with grated garlic for a creamy topping.
- Once the chicken skewers are cooked, remove them from the grill. Serve the skewers with the charred corn and top with the avocado-herb mixture. Drizzle the garlic yogurt over the skewers, then sprinkle with crumbled feta cheese. Enjoy your Lemon Feta Paprika Chicken Skewers with Charred Corn hot off the grill!
Equipment
- Grill or grill pan
- Skewers
- Mixing Bowls
- Knife and cutting board
- Grater
Notes
- For added flavor, marinate the chicken overnight.
- Try substituting chicken with shrimp or tofu for a different protein.
- Grill extra vegetables like bell peppers for more color and nutrition.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.