Lemon Feta Paprika Chicken Skewers with Charred Corn.
Ingredients
- 6 tablespoons extra virgin olive oil
- 3 tablespoons tomato paste
- 6 cloves garlic
- 1 tablespoon lemon zest, plus 1 tablespoon juice
- 1 tablespoon smoked paprika
- 2 teaspoons onion powder
- 1 teaspoon cayenne pepper, or to taste
- 1 teaspoon honey
- kosher salt and black pepper
- 2 pounds chicken breasts or thighs, cut into bite-size chunks
- 4-6 ears corn on the cob
- 1-2 avocado, chopped
- 1/4 cup chopped green onions
- 1/2 cup mixed herbs: cilantro, basil oregano
- 4-6 ounces feta cheese
- 1/4 cup plain Greek yogurt
- 1 clove garlic, grated
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Instructions
- 1. In a bowl, mix the olive oil, tomato paste, garlic, lemon zest, paprika, onion powder, cayenne, honey, salt, and pepper. Mix in the chicken, tossing to coat. Thread the chicken onto skewers.
- 2. Set your grill, grill pan, or skillet to medium-high heat. Grill the skewers and corn until lightly charred and cooked through, turning them occasionally throughout cooking, about 10 to 12 minutes total (baking directions in notes).
- 3. Meanwhile, make the feta sauce. Combine all ingredients in a blender and blend until smooth. Stir in a pinch of paprika and chili flakes.
- 4. Remove the corn from the cob. Toss the corn with the avocado, green onions, herbs, lemon juice, salt, and pepper.
- 5. Serve the chicken with the corn salad and feta sauce for dipping. Enjoy!
Source
Original recipe: View Original
