Ingredients:

  • 2 kg (2.6 lbs) Boneless, skinless chicken thighs (cut into 3 cm / 1.2 inch cubes)
  • 100 g Canned chipotle peppers in adobo sauce (3-4 peppers and 2 Tbsp of sauce)
  • 120 ml (½ cup) Freshly squeezed lime juice
  • 60 ml (¼ cup) Neutral oil (canola or light olive oil)
  • 2 Tbsp Runny honey
  • 1 Tbsp Ground cumin
  • 1 tsp Smoked paprika
  • 1 tsp Kosher salt (for marinade)
  • ½ tsp Black pepper
  • 2 Large Red Bell Peppers (deseeded and cubed)
  • 1 Large Yellow Onion (quartered and separated)
  • 1 Large Zucchini or Courgette (optional, sliced into half-moons)
  • 120 g (4.2 oz) Feta cheese (crumbled)
  • 120 ml (½ cup) Full-fat Greek yogurt or sour cream
  • 60 ml (¼ cup) Freshly squeezed lime juice (for drizzle)
  • 1 large bunch Fresh cilantro (coriander leaves), chopped
  • 1 clove Garlic (minced)
  • ½ tsp Kosher salt (for drizzle)
  • Water or Milk (as needed for thinning)

Instructions:

  1. Prepare the Marinade: In a blender or food processor, combine the chipotle peppers and sauce, lime juice, oil, honey, cumin, paprika, salt, and pepper. Blend until completely smooth. Taste and adjust heat/salt if necessary.
  2. Marinate the Chicken: Place the cubed chicken thighs in a large bowl. Pour the marinade over the chicken, ensuring every piece is coated. Cover and refrigerate for a minimum of 2 hours, or up to 4 hours. Do not marinate longer than 4 hours.
  3. Mix the Dressing: Combine the crumbled feta, Greek yogurt, lime juice, cilantro, garlic, and salt in a small bowl. Stir vigorously or pulse briefly until mostly smooth but still slightly chunky.
  4. Check Consistency: If the dressing is too thick, add a tablespoon of cold water or milk at a time until it reaches a thick drizzling consistency. Cover and chill until ready to serve.
  5. Assemble the Skewers: Remove the chicken from the marinade. Thread the chicken and prepared vegetables onto the skewers, alternating between chicken cubes, bell peppers, and onion pieces. Leave small gaps for heat circulation. Discard any leftover marinade. (Note: Soak wooden skewers in water for 30 minutes prior to use.)
  6. Preheat the Grill: Heat the grill to medium-high heat (about 400°F / 200°C). Brush the grill grates lightly with oil to prevent sticking.
  7. Grill the Skewers: Place the skewers directly onto the hot grill. Cook for 6–8 minutes per side, turning them once, until they are beautifully charred and caramelized.
  8. Check Doneness: Use an instant-read thermometer to check the internal temperature of the thickest chicken piece. It should read 165°F (74°C).
  9. Rest and Serve: Transfer the finished skewers to a platter. Let them rest loosely tented with foil for 5 minutes. Drizzle generously with the Feta-Cilantro Drizzle just before serving, or serve the drizzle on the side.