Preparation time25’
Cooking time15’
Level of difficultyMedium
For the chicken marinade:
45 gr. olive oil
2 teaspoons smoked paprika
1 teaspoon cumin
¼ teaspoon chili
¼ teaspoon cinnamon
¼ teaspoon melted garlic
1 tablespoon fresh ginger, grated
½ teaspoon chili flakes
salt and black pepper
1 kg boneless and skinless chicken breast, cut into pieces
For the vinaigrette:
50 gr. olive oil
juice of 1 lemon (about 2 tablespoons)
2 tablespoons red wine vinegar
2 tablespoons honey
For the feta sauce:
170 gr. greek feta
50 gr. strained yogurt
juice of 1 lemon
3-4 tablespoons chopped, fresh, tender herbs such as basil, dill or parsley
salt and pepper
1. In a bowl, mix 45 gr. olive oil, paprika, cumin, chili, cinnamon, garlic, ginger, coriander, chili flakes, salt and pepper. Add the chicken to the marinade. Marinate for 15 minutes or overnight in the refrigerator, if you have time.
2. Meanwhile, make the vinaigrette. In a bowl, mix 50 gr. olive oil, lemon juice, red wine vinegar, honey, salt and pepper.
3. To make the feta sauce: Put the feta cheese, the yogurt and the lemon juice in a bowl. Mix with a fork until it becomes a creamy mixture. Finally, add the herbs and season with salt and pepper.
4. At the same time, cook the chicken. Heat a large cast iron pan over medium-high heat. Bake the chicken turning it occasionally for about 10 to 12 minutes in total.
5. Serve, if you want, the chicken's pieces onto skewers, with the vinaigrette and the feta sauce next to them. Garnish with fresh herbs and serve with pita bread.
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