Greek Marinated Chicken Skewers with Lemon-Dill Whipped Feta

For the Marinade

•  1 cup full fat Greek Yogurt
• 1/4 cup Liokareas Organic Extra Virgin Olive Oil
• 1 lemon juiced
• 4 cloves of garlic pressed or finely minced
• 1 tablespoon Liokareas Dried Oregano
• 1 teaspoon ground cumin
• 1 teaspoon Liokareas Sea Salt

 For the Skewers

•  2 pounds chicken tenders cut into two inch pieces
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red onion, diced large
• 2 bell peppers, diced large

 For the Whipped Feta

•  8 oz feta
• 2 oz cream cheese
• 1/4 cup Greek Yogurt
• 1 lemon juiced
• 1/4 cup Liokareas Early Harvest Extra Virgin Olive Oil
• 2 tablespoons chopped dill
• pinch of Liokareas Sea Salt and fresh ground pepper

 For the Skewers

Mix together ingredients for the marinade and add chicken. Let sit at least 2 hours and up to 24 hours. Toss the vegetables with a little bit of Liokareas Organic Extra Virgin Olive Oil and Liokareas Sea Salt and pepper. Skewer two pieces of chicken, two slices red onion, one zucchini or squash and one pepper. Repeat two times. Grill on medium-high heat until chicken reaches 165. Serve over rice with Whipped Feta.

For the Whipped Feta

Add the feta, cream cheese, lemon juice, and yogurt to food processor. Pulse a few times to mix together. With the motor running, add Liokareas Early Harvest Extra Virgin Olive Oil slowly until mixture is well combined. Add dill, Liokareas Sea Salt and pepper. Pulse a few times. Serve room temperature with skewers.