Ingredients:

  • 1 kg boneless, skinless chicken thighs, cut into 1-inch cubes
  • 60 ml extra virgin olive oil
  • 30 ml fresh lemon juice
  • 15 ml red wine vinegar
  • 4 cloves garlic, minced
  • 10 g dried oregano
  • 5 g sea salt
  • 2 g cracked black pepper
  • 200 g Greek feta cheese in brine
  • 120 g full-fat Greek yogurt
  • 1 clove garlic, grated
  • 15 ml extra virgin olive oil (for dip)
  • 1 tsp lemon zest
  • 1 pinch red pepper flakes
  • 5 pieces pita bread
  • 200 g English cucumber, sliced
  • 250 g cherry tomatoes, halved
  • 100 g Kalamata olives, pitted
  • 1 small red onion, thinly sliced
  • 10 g fresh mint and parsley

Instructions:

  1. Cut 1 kg boneless, skinless chicken thighs into uniform 1 inch cubes.
  2. Whisk 60 ml olive oil, 30 ml lemon juice, 15 ml red wine vinegar, 4 cloves minced garlic, 10 g oregano, 5 g salt, and 2 g pepper in a large bowl.
  3. Toss the chicken cubes in the marinade and let sit for at least 30 minutes.
  4. Place 200 g feta, 120 g yogurt, 1 grated garlic clove, 15 ml olive oil, 1 tsp lemon zest, and red pepper flakes in a food processor.
  5. Process for 2 minutes until the mixture is velvety and smooth.
  6. Pierce the marinated chicken onto skewers, leaving a small space between pieces.
  7. Heat a skillet over medium high heat and cook skewers for 12 to 15 minutes until deeply charred and opaque.
  8. Place 5 pieces of pita bread on the hot skillet for 30 seconds per side until pliable and fragrant.
  9. Spread the whipped feta in a shallow bowl, place the skewers in the center, and surround with 200 g cucumber, 250 g cherry tomatoes, 100 g olives, and sliced red onion.
  10. Scatter 10 g fresh mint and parsley over the entire board and serve immediately.