Lemon Feta Paprika Chicken Skewers with Charred Corn.

I’m a softie for bright, simple summer meals that feel festive but don’t demand a full day in the kitchen. Lemon Feta Paprika Chicken Skewers with Charred Corn. hits that sweet spot—charred sweetness from corn, smoky paprika in the chicken, bright lemon and herbs, and creamy, tangy feta to finish. These skewers are ideal for backyard gatherings, weeknight dinners that still feel special, or packing for a picnic. Below you’ll find a clear ingredient list, a few tips for prepping and grilling, and a step-by-step method that keeps things straightforward and crowd-pleasing.

Why this recipe works

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The flavors here balance beautifully. Olive oil and tomato paste form a savory base that clings to the chicken. Garlic and lemon lift the profile, smoked paprika and a touch of cayenne add warmth and smokiness, and honey softens and ties it all together. Charred corn adds crunch and sweetness, while mixed herbs and feta create a fresh, tangy finish. Greek yogurt and a little grated garlic make a quick cooling sauce that pairs perfectly with the skewers.

Ingredients

• 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
• 4-6 ounces feta cheese
• 1/4 cup plain Greek yogurt
• 1 clove garlic, grated

Prep notes and equipment

• Soak wooden skewers in water for at least 30 minutes to prevent burning, or use metal skewers.
• Cut chicken into bite-size chunks so they cook evenly—roughly 1 to 1 1/2-inch pieces.
• If your grill has hot spots, arrange coals or burners so you can sear then move to medium heat to finish cooking.
• Char the corn whole for ease, then cut kernels off the cob after charring.

Make-ahead

You can marinate the chicken up to 24 hours ahead for deeper flavor. Keep the corn uncharred and the avocado fresh by adding it just before serving. The yogurt sauce can be made a few hours ahead and kept chilled.

Step-by-step instructions

1. Make the marinade: In a medium bowl, whisk together 6 tablespoons extra virgin olive oil, 3 tablespoons tomato paste, 6 cloves garlic (minced or crushed), 1 tablespoon lemon zest and 1 tablespoon lemon juice, 1 tablespoon smoked paprika, 2 teaspoons onion powder, 1 teaspoon cayenne pepper (adjust to taste), 1 teaspoon honey, and a generous pinch of kosher salt and black pepper. Taste and adjust seasoning; the mixture should be bold but balanced.
2. Marinate the chicken: Place 2 pounds chicken breasts or thighs, cut into bite-size chunks, in a large bowl or resealable bag. Pour the marinade over the chicken, toss until every piece is coated, then refrigerate for at least 30 minutes and up to 24 hours. If marinating longer, check the salt level before grilling and adjust if needed.
3. Prepare the grill and corn: Preheat your grill to medium-high heat. If using a charcoal grill, arrange coals for a hot direct zone and a cooler indirect zone. Brush each of 4-6 ears corn on the cob with a little olive oil and sprinkle with salt. Place the ears directly over the heat and turn occasionally until the kernels develop good char and blistering—about 10-12 minutes total. Move corn to a cooler part of the grill if kernels begin to burn and finish cooking through.
4. Skewer the chicken: Thread the marinated chicken onto soaked wooden skewers or metal skewers, leaving a little space between pieces for even heat circulation. If using wooden skewers, place them on a rimmed baking sheet as you work so they stay organized.
5. Grill the skewers: Place the chicken skewers over direct medium-high heat. Sear for 2-3 minutes per side until you get a nice color and slight char without heavy burning. After searing, move the skewers to a slightly cooler part of the grill or reduce heat and cook for another 4-6 minutes, turning occasionally, until chicken reaches an internal temperature of 165°F (74°C) and juices run clear. Cooking times will vary depending on chunk size and grill temperature.
6. Finish the corn and cut kernels: When the corn is charred and slightly cooled so you can handle it, use a sharp knife to slice the kernels off each cob into a bowl. Taste and season with a pinch of salt and a drizzle of olive oil if desired.
7. Make the yogurt-feta drizzle: In a small bowl, combine 1/4 cup plain Greek yogurt with 1 clove garlic, grated, and a few cranks of black pepper. Crumble 4-6 ounces feta cheese and stir half of it into the yogurt for creaminess, reserving the rest for garnish. If you prefer a thinner sauce, whisk in a teaspoon or two of water or lemon juice until you reach the desired consistency.
8. Assemble the bowl or platter: On a large serving platter or individual plates, arrange the charred corn kernels, chopped 1-2 avocado, and 1/4 cup chopped green onions. Scatter 1/2 cup mixed herbs (a mix of cilantro, basil, and oregano) over the vegetables. Place the chicken skewers on top, or remove the chicken from the skewers and tuck pieces among the corn and avocado for easier eating.
9. Dress and finish: Drizzle the yogurt-feta sauce over the assembled skewers and corn. Sprinkle the remaining crumbled feta on top. If you like, add an extra squeeze of lemon juice or a quick drizzle of extra virgin olive oil and a final sprinkle of smoked paprika for color.
10. Serve: Serve warm with lime or lemon wedges on the side. These skewers pair well with warm flatbread, steamed rice, or a simple green salad.

Troubleshooting and tips

• If your chicken browns too quickly before cooking through, lower the heat and move the skewers to indirect heat to finish. This prevents the outside from burning while the inside remains undercooked.
• To prevent the avocado from browning if you must prep ahead, toss chopped avocado with a small squeeze of lemon juice and store covered in the fridge for up to a few hours.
• Adjust cayenne to control heat. Start small and add more if you want more kick.
• Leftovers keep well. Store in an airtight container for up to 3 days and reheat gently to avoid drying out the chicken.

Serving ideas

These skewers are versatile. Serve them on a bed of fluffy rice or orzo, wrapped into flatbreads with extra herbs and yogurt sauce, or plated alongside a crisp cucumber-tomato salad. For a low-carb option, serve over mixed greens and skip the bread. A chilled, crisp white wine or a sparkling nonalcoholic aperitif pairs nicely.

Recipe at a glance

Prep time: 20 minutes active + 30 minutes to overnight marinating. Cook time: 15-20 minutes. Serves 4–6.

Nutrition snapshot (approximate)

Per serving, this meal is protein-forward from the chicken and yogurt, contains healthy fats from olive oil and avocado, and supplies fiber and sweetness from the charred corn. Exact nutrition will depend on portion sizes and whether you serve it with bread or rice.

Closing thoughts

Lemon Feta Paprika Chicken Skewers with Charred Corn. is one of those recipes that looks like effort but is wonderfully forgiving. A simple marinade delivers bold flavor, charred corn adds summer nostalgia, and the yogurt-feta finish ties everything together with bright creaminess. It’s an easy way to make dinner feel like a celebration any night of the week.

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Lemon Feta Paprika Chicken Skewers with Charred Corn.

Tangy, smoky chicken skewers served with a charred corn and avocado salad and a creamy feta dipping sauce.

Prep Time20 minutes mins

Cook Time15 minutes mins

Total Time35 minutes mins

Servings: 6 servings

Ingredients

• 6 tablespoons extra-virgin olive oil
• 3 tablespoons tomato paste
• 6 cloves garlic minced
• 1 tablespoon lemon zest plus 1 tablespoon lemon juice
• 1 tablespoon smoked paprika
• 2 teaspoons onion powder
• 1 teaspoon cayenne pepper or to taste
• 1 teaspoon honey
• kosher salt and black pepper to taste
• 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 green onions chopped
• 1/2 cup mixed herbs such as cilantro, basil, oregano, chopped
• 4-6 ounces feta cheese
• 1/4 cup plain Greek yogurt
• 1 clove garlic grated for feta sauce

Instructions

• In a large bowl, whisk together 6 tablespoons olive oil, 3 tablespoons tomato paste, 6 minced garlic cloves, 1 tablespoon lemon zest (reserve 1 tablespoon juice for the salad), 1 tablespoon smoked paprika, 2 teaspoons onion powder, 1 teaspoon cayenne, 1 teaspoon honey, and salt and pepper to taste.
• Add the 2 pounds of chicken pieces to the marinade and toss to coat evenly; let sit at least 10 minutes while you prepare the grill or up to several hours in the refrigerator.
• Thread the marinated chicken onto skewers, leaving a little space between pieces for even cooking.
• Preheat a grill, grill pan, or skillet to medium-high heat. Place the chicken skewers and the 4–6 ears of corn on the hot grill and cook, turning occasionally, until the chicken is cooked through and slightly charred and the corn is lightly charred, about 10–12 minutes total.
• While the chicken cooks, make the feta sauce: combine 4–6 ounces feta, 1/4 cup plain Greek yogurt, 1 grated garlic clove, and a splash of water or olive oil in a blender; blend until smooth. Stir in a pinch of smoked paprika and chili flakes to taste.
• Remove the corn from the cob and cut kernels off. In a bowl, toss the corn with the chopped 1–2 avocados, 1/4 cup chopped green onions, 1/2 cup chopped mixed herbs, the reserved 1 tablespoon lemon juice, and salt and pepper to taste.
• Serve the chicken skewers with the charred corn and avocado salad and the feta sauce on the side for dipping.

Equipment

• Mixing Bowl
• grill, grill pan, or large skillet
• Skewers
• Blender or food processor
• Basting Brush (optional)
• Knife and cutting board

Notes

• To bake: arrange skewers on one side of a sheet pan and toss corn with 2 tablespoons olive oil, salt, and pepper on the other side.
• Bake at 450°F for 12 minutes.
• Switch oven to broil and broil 2–3 minutes to char the corn.
• Alternatively, grill both the chicken and corn on the cob.