These Lemon Feta Paprika Chicken Skewers with Charred Corn are the new go-to summer chicken meal. We just love these! Chicken seasoned with smoky paprika, lemon, pepper, and honey. Grilled or roasted until lightly charred. Serve these chicken skewers with roasted corn and avocado salad, plus my favorite creamy garlic feta sauce – which never disappoints. Add extra lemons (if you like), plus a bowl of cilantro rice (or cook up some baked french fries). Such a yummy family meal!
As we enter into August – which is just so crazy – now more than ever I’m on the hunt for simple summer dinners. With the days being so busy and everyone thinking about or planning for that crazy back-to-school time, we need dinner recipes that are totally no-fuss, but delicious too.
For me personally, this means a lot of crockpot, one pot, and sheet pan dinners. Simplicity is key. But flavor is most important.
These skewers check off all of the right boxes. They’re a pretty simple, no-fuss meal to make. You can even do the recipe ALL on the grill or ALL on a sheet pan in the oven. And of course, they’re delicious with the lemon paprika spice mix, and ohhhh, that lovely salty, garlicky feta sauce too.
When I presented this idea to my mom to get her opinion, she immediately said yes, yes, yes. We love the flavors of a lemon pepper rub with the addition of paprika. And the creamy feta sauce has been a go-to for many years – so good!
Add the charred corn salad and you’ll have such a fresh summer meal. It’s perfect.
Here are details
Step 1: marinate the chicken
I whisk together the olive oil, tomato paste, smoked paprika, garlic, lemon, cayenne, a touch of honey, salt, and pepper.
Next, take the chicken and cut it into 1 or 2-inch cubes. I prefer to use thighs, but both thighs or breasts are great.
Add the chicken to the bowl with the marinade and toss, toss, toss. At this point, and if time allows, you can refrigerate the chicken for a day or two before grilling. It will develop an even more intense flavor the longer it sits.
Step 2: Thread the chicken onto skewers
Now the fun part. Take the paprika-seasoned chicken and thread them one after another onto metal or wooden skewers.
Step 3: cook the chicken and corn
Heat your grill and cook each skewer until light grill marks appear. During this same time, I grill the corn. They can cook up on the grill together.
Alternatively, you can roast both the chicken and corn on a sheet pan in the oven, until fully cooked. Either method gives you the same end result, so do what works best for you. I love to use the sheet pan (but it’s not hot here).
Step 4: make the feta sauce
I couldn’t share this recipe without including a sauce. You all know how it goes around here, never enough sauce. Enter my feta sauce. It’s whipped feta cheese with a bit of yogurt, and garlic. And if you have some fresh herbs on hand, toss those in too.
The salty feta creates an addicting sauce. Every spoonful is delicious, but it’s especially great over these paprika chicken skewers.
Step 4: toss the corn salad
Remove the corn kernels from the cob and toss with chunks of avocado, fresh herbs, lemon juice, salt, and pepper.
It’s very simple, yet so delicious. You can also make it spicy by adding a jalapeño.
To sum it all up!
The chicken is spicy and just a smidge smoky, but at the same time a little lemony too. It’s such a wonderful marriage of flavors.
The sauce is creamy and salty with a touch of garlic. Putting everything together turns into the most delicious grilled chicken dinner. Serve with rice and you’ll have a complete meal with so much (really) good flavor!
Looking for more recipes? Here are a few to try:
Lastly, if you make these Lemon Feta Paprika Chicken Skewers with Charred Corn, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Lemon Feta Paprika Chicken Skewers with Charred Corn
Calories Per Serving: 480 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 6 tablespoons extra virgin olive oil
- 3 tablespoons tomato paste
- 6 cloves garlic
- 1 tablespoon lemon zest, plus 1 tablespoon juice
- 1 tablespoon smoked paprika
- 2 teaspoons onion powder
- 1 teaspoon cayenne pepper, or to taste
- 1 teaspoon honey
- kosher salt and black pepper
- 2 pounds chicken breasts or thighs, cut into bite-size chunks
- 4-6 ears corn on the cob
- 1-2 avocado, chopped
- 1/4 cup chopped green onions
- 1/2 cup mixed herbs: cilantro, basil oregano
- 1. In a bowl, mix the olive oil, tomato paste, garlic, lemon zest, paprika, onion powder, cayenne, honey, salt, and pepper. Mix in the chicken, tossing to coat. Thread the chicken onto skewers. 2. Set your grill, grill pan, or skillet to medium-high heat. Grill the skewers and corn until lightly charred and cooked through, turning them occasionally throughout cooking, about 10 to 12 minutes total (baking directions in notes).3. Meanwhile, make the feta sauce. Combine all ingredients in a blender and blend until smooth. Stir in a pinch of paprika and chili flakes. 4. Remove the corn from the cob. Toss the corn with the avocado, green onions, herbs, lemon juice, salt, and pepper. 5. Serve the chicken with the corn salad and feta sauce for dipping. Enjoy!
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To Bake the Skewers: Arrange the skewers to one side of the baking sheet. On the opposite side of the baking sheet, toss the corn with 2 tablespoons olive oil, salt, and pepper. Bake for at 450 for 12 minutes. Switch the oven to broil. Broil 2-3 minutes, until lightly charred. Alternatively, you can grill both the chicken and the corn (and leave it on the cob).