- Recipe Difficulty
- Recipe Preparation Time
- 35 min, plus 2 hrs. resting and chill time
- Recipe Cooking Time
- 5-10 min
- Recipe Servings
8 Wooden skewers
2 lbs Boneless, skinless chicken thighs or tenders, cut to 1 ½ inches
1 Small red onion, cut vertically into wedges
1 Zucchini, roughly chopped
Bell peppers, roughly chopped
¼ cup Fresh lemon juice (1 lemon)
2 tbsp Fresh lemon zest (1 lemon)
3 Garlic cloves, smashed
2 tbsp Fresh chopped parsley
1 ½ tsp Kosher salt
1 tsp Black pepper
Drizzle of olive oil
Pita, warm or lightly grilled for serving
Buttermilk (Yield: ½ C.)
1 ½ tsp Fresh lemon juice
Creamy Feta Sauce (Yield: 1 ½ cups)
4 ounces Sheep’s milk feta cheese, or more as desired
½ cup Buttermilk made with a2 Milk™ 3.25% whole milk
¼ cup Olive oil
1 tbsp Parsley, finely chopped
½ tsp Fresh oregano, finely chopped
½ tsp Fresh thyme, finely chopped
2 tsp Fresh lemon zest
1 tbsp Fresh lemon juice
Salt and pepper, to taste
Combine the lemon juice and zest, garlic, parsley, salt, and pepper. Pour the mixture over the prepared chicken and vegetables and drizzle with olive oil.
Cover and marinate in the refrigerator for 2 hours before assembling kebabs. Pre-soak skewers in warm water.
Meanwhile, whisk together the whole milk and fresh lemon juice. Allow the buttermilk mixture to thicken for 20 minutes.
To make the sauce, combine the ingredients in a blender, adding more feta as desired for flavor and texture. Season to taste with salt and pepper and blend until smooth. Chill for at least 30 minutes.
Place the kebabs on a heated grill or a non-stick pan on the stovetop over medium-high heat. Cook until browned on both sides and the chicken juices run clear. Transfer to a plate.
Serve the grilled chicken kebabs with creamy feta sauce and warm pita.