Sunday Brunch: Lemon Chicken Skewers

Ingredients
For the Chicken

• 2 lbs. chicken breasts cut into bite-size cubes
• 3 tbsp. plus ¼ c. olive oil, divided
• 1 tsp. cumin
• ¼ tsp. cinnamon
• 1 tbsp. garlic, minced
• 1 tsp. ginger, minced
• ¼ c. parsley, chopped
• 1 tsp. salt
• ½ tsp. pepper

For the Vinaigrette

• Juice of 1 lemon
• 2 tbsp. red wine vinegar
• 2 tbsp. honey
• 2 tbsp. chopped sun dried tomatoes
• 12 oz jar marinated artichoke hearts
• 1 bunch asparagus, cut into thirds
• Naan bread for serving

For the Sauce

• 6 oz. feta cheese, crumbled
• ¼ c. plain Greek yogurt
• Juice of 1 lemon
• ¼ c. chopped parsley
• ¼ tsp. smoked paprika

Directions

1. In a bowl, combine the 3 tbsp. olive oil, cumin, cinnamon, garlic, ginger, parsley, salt and pepper. Pour over the chicken in a zipper bag to marinate for 2 hours or up to overnight.
2. Make the vinaigrette by placing all of its ingredients in a blender or bowl and blend with a stick blender. Once smooth, pour in a small serving dish and set aside.
3. Make the feta sauce by combing its ingredients in a bowl. Once combined set aside in the fridge until ready to use.
4. Preheat your grill and make the skewers by alternately placing the chicken, artichoke hearts, and asparagus. Drizzle each with a little oil and place on the grill and cook until the chicken is done and veggies are charred.
5. Serve the skewers with the two sauces and some naan bread. Enjoy!