Ingredients:

Chicken Skewers

8                   Wooden skewers

2 lbs            Boneless, skinless chicken thighs or tenders, cut to 1 ½ inches

1                   Small red onion, cut vertically into wedges

1                   Zucchini, roughly chopped

Cherry tomatoes

Bell peppers, roughly chopped

¼ cup          Fresh lemon juice (1 lemon)

2 tbsp         Fresh lemon zest (1 lemon)

3                   Garlic cloves, smashed

2 tbsp         Fresh chopped parsley

1 ½ tsp        Kosher salt

1 tsp            Black pepper

Drizzle of olive oil

Pita, warm or lightly grilled for serving

Buttermilk (Yield: ½ C.)

½ cup          a2 Milk™ 3.25% whole milk

1 ½ tsp        Fresh lemon juice

Creamy Feta Sauce (Yield: 1 ½ cups)

4 ounces    Sheep’s milk feta cheese, or more as desired

½ cup          Buttermilk made with a2 Milk™ 3.25% whole milk

¼ cup          Olive oil 

1 tbsp         Parsley, finely chopped

½ tsp           Fresh oregano, finely chopped

½ tsp           Fresh thyme, finely chopped

2 tsp            Fresh lemon zest

1 tbsp         Fresh lemon juice

Salt and pepper, to taste

Directions:

Combine the lemon juice and zest, garlic, parsley, salt, and pepper. Pour the mixture over the prepared chicken and vegetables and drizzle with olive oil.

Cover and marinate in the refrigerator for 2 hours before assembling kebabs. Pre-soak skewers in warm water.

Meanwhile, whisk together the whole milk and fresh lemon juice. Allow the buttermilk mixture to thicken for 20 minutes.

To make the sauce, combine the ingredients in a blender, adding more feta as desired for flavor and texture. Season to taste with salt and pepper and blend until smooth. Chill for at least 30 minutes.

Place the kebabs on a heated grill or a non-stick pan on the stovetop over medium-high heat. Cook until browned on both sides and the chicken juices run clear. Transfer to a plate.

Serve the grilled chicken kebabs with creamy feta sauce and warm pita.