Chicken Souvlaki Skewers with Whipped Garlic Feta Dip

Juicy, lemony-oregano chicken skewers with a creamy, tangy whipped feta dip that’s garlicky in the best way.

Ingredients

• 1 lb (450 g) chicken breast, cut into 1-inch (2.5 cm) cubes
• 2 tbsp (30 ml) olive oil
• 2 tbsp (30 ml) lemon juice
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 7 oz (200 g) feta, crumbled
• 1/4 cup (60 ml) olive oil
• 2 tbsp (30 ml) lemon juice
• 1 small clove garlic, minced (or 1/2 of a large clove)
• Black pepper, to taste
• 2–4 tbsp warm water (to loosen, as needed)

Method

• 1

  Step 1: Marinate the chicken

  In a bowl, mix olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper. Add chicken cubes and toss well to coat. Marinate 30 minutes at room temp (or up to 12 hours in the fridge; bring back toward room temp for 15 minutes before cooking for more even browning).

• 2

  Step 2: Soak skewers (if using wooden)

  Soak wooden skewers in water for 20–30 minutes to reduce scorching on the grill/pan.

• 3

  Step 3: Skewer & prep for cooking

  Thread chicken onto skewers, leaving a little space between pieces so heat can get around them. Pat off excess pooled marinade (don’t wipe clean—just remove drips) for better charring.

• 4

  Step 4: Make the whipped garlic feta

  In a food processor (or using a stick blender in a tall jar), blend feta, olive oil, lemon juice, garlic, and a few grinds of black pepper. Add warm water 1 tbsp at a time until it becomes fluffy, smooth, and swoopable (it should hold soft peaks, like a thick dip).

• 5

  Step 5: Cook the skewers (grill, broiler, or pan)

  **Cook the skewers (grill, broiler, or pan)**

• 6

  Step 6: Rest & serve

  Rest skewers 2–3 minutes (keeps them juicy). Serve with the whipped garlic feta for dipping.

Tips

• **Best texture:** Cut chicken into even 1-inch cubes so everything finishes at the same time—overcooked small pieces go dry fast.
• **No blender/processor?** Mash feta with a fork, then vigorously stir in olive oil and lemon juice a little at a time until creamy; mince garlic very fine.
• **Make-ahead:** Marinate chicken up to 12 hours. Dip keeps 3 days in the fridge—bring to room temp and stir well (add a splash of warm water to re-fluff).
• **Serving idea (using pantry staples):** Warm pita/flatbread or rice is perfect; a drizzle of olive oil and extra lemon over the skewers right before serving makes them pop.

Nutrition (per serving, estimate)