Name: Lemon-Garlic Chicken Skewers with Cucumber, Peach, Basil & Feta Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1.36 kg chicken thighs, boneless skinless; 1 ½ (113 g) pkg crumbled feta cheese; 1 ½ English cucumbers; 1 small pkg fresh basil; 3 cloves garlic; 1 ½ lemons; 6 peaches; 2 shallots; black pepper; Dijon mustard; extra virgin olive oil; honey; Italian seasoning; mayonnaise; salt

Lemon-Garlic Chicken Skewers with Cucumber, Peach, Basil & Feta SaladLemon-Garlic Chicken Skewers with Cucumber, Peach, Basil & Feta Salad — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

1.36 kg chicken thighs, boneless skinless

1 ½ (113 g) pkg crumbled feta cheese

1 ½ English cucumbers

1 small pkg fresh basil

3 cloves garlic

1 ½ lemons

6 peaches

2 shallots

black pepper

Dijon mustard

extra virgin olive oil

honey

Italian seasoning

mayonnaise

salt

Instructions

If using wooden skewers, place 12-18 skewers in a shallow dish of water to soak until you are ready to use them.

Wash and dry the fresh produce.

Zest lemons into a large bowl (set lemons aside for later use).

Peel and mince garlic. Add to the bowl with the lemon zest along with mayo, salt, and pepper; stir to combine the marinade.

Pat the chicken dry with paper towels and cut into bite-sized pieces. Add to the bowl with the marinade and stir to coat.

Thread chicken onto skewers and place on a large plate. Alternatively, you can cook the chicken pieces directly on the grill pan without using skewers.

Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.

Once the pan is hot, working in batches if necessary, add the skewers and grill, turning occasionally, until chicken is cooked through, 8-10 minutes. Remove to a clean plate.

Meanwhile, using a clean cutting board, peel and mince shallots. Place in another large bowl.

Juice lemons into the bowl with the shallot. Add oil, honey, Dijon, and spices; whisk to combine the dressing.

Trim and medium dice cucumbers. Add to the bowl with the dressing.

Quarter peaches lengthwise (around the pit); twist quarters to separate, then remove and discard pits. Medium dice the flesh and add to the bowl.

Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons. Add to the bowl, along with the feta, and stir to combine the salad.

To serve, divide salad and skewers between plates or bowls. Enjoy!

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