Ingredients:
• Chicken breasts: 900g (cut into bite-size chunks)
• Olive oil: 3 tbsp + 1/4 cup
• Smoked paprika: 1 tbsp + 1/4 tsp (for the sauce)
• Ground cumin: 1 tsp
• Ground cinnamon: 1/8 - 1/4 tsp
• Garlic: 4 cloves
• Fresh ginger: ~2.5cm (grated)
• Fresh cilantro and/or parsley: 1/4 cup
• Red pepper flakes, salt, and black pepper: to taste
• Lemon juice: from 2 lemons
• Red wine vinegar: 2 tbsp
• Honey: 2 tbsp
• Sun-dried tomatoes: 2 tbsp (finely chopped)
• Asparagus: 1 bunch
• Feta cheese: 170g
• Plain Greek yogurt: 1/4 cup
• Fresh tender herbs (dill, basil): 1/4 cup
Preparation:
1. In a large bowl, combine 3 tbsp olive oil, paprika, cumin, cinnamon, 3 cloves of minced garlic, ginger, fresh herbs, chili flakes, and salt. Add the chicken, toss to coat well, and marinate for 15 minutes (or overnight in the fridge).
2. Make the vinaigrette: in a jar, combine 1/4 cup olive oil, the juice of 1 lemon, red wine vinegar, honey, sun-dried tomatoes, 1 clove of garlic, a pinch of chili flakes, salt, and pepper.
3. Make the feta sauce: blend the feta cheese, Greek yogurt, and the juice of 1 lemon until completely smooth and creamy. Stir in the fresh herbs, 1/4 tsp paprika, and a pinch of chili flakes by hand.
4. Thread the chicken pieces and asparagus (cut into thirds) onto the skewers.
5. Cook on a grill pan over medium-high heat for about 10-12 minutes, turning occasionally (alternatively, roast in the oven at 200°C for 20-30 minutes).
6. Serve warm with the lemon vinaigrette and creamy feta sauce spooned over the top. Pairs beautifully with warm naan and roasted potatoes.
Bon appétit! ❤️