Lemon Feta Paprika Chicken Skewers with Charred Corn Recipe
These Lemon Feta Paprika Chicken Skewers with Charred Corn offer a vibrant and flavorful grilled meal perfect for a summer cookout. Marinated in a zesty blend of lemon, smoked paprika, and garlic, the tender chicken is threaded onto skewers and grilled alongside fresh corn. Served with a refreshing avocado-corn salad and creamy feta sauce, this dish balances smoky, tangy, and creamy elements for a crowd-pleasing experience.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
Marinade and Chicken
- 6 tablespoons extra virgin olive oil
- 3 tablespoons tomato paste
- 6 cloves garlic, minced
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon smoked paprika
- 2 teaspoons onion powder
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon honey
- Kosher salt, to taste
- Black pepper, to taste
- 2 pounds chicken breasts or thighs, cut into bite-size chunks
Corn Salad
- 4-6 ears corn on the cob
- 1-2 avocados, chopped
- 1/4 cup chopped green onions
- 1/2 cup mixed fresh herbs (cilantro, basil, oregano)
- 1 tablespoon lemon juice (included in marinade but also for salad)
- Salt and pepper, to taste
Feta Sauce
- 4-6 ounces feta cheese
- 1/4 cup plain Greek yogurt
- 1 clove garlic, grated
- Pinch of smoked paprika
- Pinch of chili flakes
Instructions
- Prepare the marinade and chicken: In a bowl, combine olive oil, tomato paste, minced garlic, lemon zest, smoked paprika, onion powder, cayenne pepper, honey, kosher salt, and black pepper. Add the bite-sized chicken pieces and toss well to coat all pieces evenly. Thread the marinated chicken pieces onto skewers.
- Grill chicken and corn: Preheat your grill, grill pan, or large skillet to medium-high heat. Place the chicken skewers and whole ears of corn on the grill. Cook, turning occasionally, until the chicken is cooked through and slightly charred and the corn is nicely charred on the outside, about 10 to 12 minutes. (For oven baking, preheat oven to 425°F and bake chicken skewers on a lined baking sheet for 15-20 minutes, turning halfway.)
- Make the feta sauce: While grilling, combine the feta cheese, Greek yogurt, grated garlic, a pinch of smoked paprika, and a pinch of chili flakes in a blender. Blend until smooth and creamy.
- Prepare the corn salad: Remove kernels from the cooled corn cobs. In a bowl, toss the corn kernels with chopped avocado, green onions, mixed herbs, lemon juice, salt, and pepper to taste.
- Serve: Plate the grilled chicken skewers alongside the avocado corn salad and a bowl of feta sauce for dipping. Enjoy this flavorful and colorful meal.
Notes
- For a stovetop or oven alternative, bake the chicken skewers at 425°F (220°C) for 15-20 minutes, flipping halfway through.
- Adjust the cayenne pepper according to your preferred spice level.
- Fresh herbs can be customized based on availability and preference.
- Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
- Leftover feta sauce can be stored in an airtight container in the fridge for up to 3 days.