Chicken Souvlaki Skewers with Whipped Feta

Since I wasn’t able to travel to Greece this year I am bringing my favorite Greek meal to my kitchen to pretend I am indulging on this delicious marinated chicken while staring into the Aegean sea drinking an Aperol Spritz. Is 2020 over yet? Ya girl needs a vacation.

This dish has a bunch of different components, but feel free to mix and match with whatever you prefer. The whipped feta also makes a DELICIOUS dip with veggies and crackers if you have a bunch leftover.

Also, the chicken needs to marinate a bit in the fridge so plan accordingly!

what you need:

Chicken

• 3 large chicken breasts, trimmed and cut into chunks
• 4 tablespoons olive oil
• 3 tablespoons white wine vinegar
• Juice of 1 lemon
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried dill
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried thyme
• Also needed: SKEWERS, if using wooden skewers, soak in water for about an hour before using to prevent burning

Whipped Feta

• 8 oz cube of feta
• 1/4 cup mayonnaise
• 3 tablespoons olive oil
• 1 tablespoon white wine vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 cloves garlic, cut into pieces
• 1/4 teaspoon dried dill
• 1/2 teaspoon dried oregano
• Juice of 1/2 lemon

Rice

• 1 cup cooked brown or white rice
• 12 oz bag frozen riced cauliflower
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon dried dill

what you need to do:

Chicken:

• In a small bowl combine the olive oil, white wine vinegar, lemon juice, and allllllllllllllll of the spices. Pour it into a 1-gallon ziplock bag and then add in the chicken chunks. Mix together and coat all of the chicken in the marinade until each piece is coated. Let marinate in the fridge for at LEAST 4 hours. I let mine sit overnight.
• When you are ready to cook, heat a large skillet on medium-low and brush with olive oil or butter to coat. Grab a skewer and place 4 – 5 pieces of the chicken on each one. Place on the hot grill and cook on each side about 5 minutes each. You will know the chicken is ready when it hits 160 degrees F internally. I use a digital thermometer to cook chicken ALWAYS because I am so, so bad at gauging when it is ready and it’s either under cooked or so dry it’s inedible. Using a thermometer CHANGED MY CHICKEN GAME.
• Remove from the grill and set aside to rest and serve over the rice with whipped feta dip and a lemon wedge!
• I also served mine with cucumber and tomato tossed in olive oil and some of the seasonings used with the chicken.

Whipped Feta:

• In a food processor, combine all of the ingredients until smooth. Some of the feta may be in chunks but just remove it, smash it with the back of spoon, add it back in, and give the food processor another whirl!
• If you think it is too thick, add in another drizzle of olive oil and pulse. Taste for seasonings and adjust as you prefer. Serve on the side with the chicken or use for a delicious veggie dip!

Rice:

• In a large nonstick pan, heat your frozen rice on medium heat until is thawed and warmed up. Add in the 1 cup of brown rice and stir to combine.
• Add in olive oil, salt, and dill and stir well. Serve with chicken!