Greek Lemon Chicken Skewers with Whipped Feta Dip
Lean chicken breast gets a fast marinade of lemon, garlic and oregano, then hits a hot grill or pan for just a few minutes a side, picking up plenty of char and flavour without any heavy oil or breading. It's a fuss-free, high-protein dinner that comes together with a short ingredient list and minimal cleanup, perfect for busy weeknights. Alongside, a whipped feta and Greek yogurt dip adds even more protein and a creamy, tangy contrast to the smoky skewers, without relying on cream or heavy fat. A simple side of crisp cucumber and cherry tomatoes keeps things light, fresh and full of fibre and water, rounding out a modest, satisfying plate that's easy on the stomach and big on flavour.
Ingredients
- 700 gboneless skinless chicken breast, cut into 2.5cm cubes
- 3 tbsplemon juice, freshly squeezed
- 1 tsplemon zest
- 1 tbspolive oil
- 3 clovesgarlic, minced
- 2 tspdried oregano
- 0.75 tspsalt
- 0.5 tspblack pepper
- 150 gfeta cheese, crumbled
- 200 gplain Greek yogurt, full-fat or 2%
- 1 tbsplemon juice, for the dip
- 1 wholecucumber, sliced, for serving
- 150 gcherry tomatoes, halved, for serving
- 1 tbspFresh dill or parsley, chopped, optional garnish
Method
No instructions listed.
Cook this with your hands free
Open it in Platewise and a voice sous chef reads the steps, runs the timers, and swaps what you don't have.