Lemon Artichoke Dip

Ingredients

1 can drained, rinsed artichoke hearts
1 cup Greek whole milk yogurt
4 oz. feta cheese
2 tbsp. extra virgin olive oil
Juice of 1 lemon
1 tsp. chopped, fresh rosemary
1 tsp. chopped, fresh mint
1/4 tsp. dry oregano
Salt and pepper to taste

Pulse all ingredients in a food processor until texture is smooth with a few small chunks of feta intact, and enjoy! Delicious on its own with crudités, or served alongside our Greek grilled chicken kabobs!

Greek Chicken Kabobs

Ingredients

1 package organic chicken breast tenderloin strips
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
3 cloves minced garlic
Zest of one lemon
1 tsp. chopped, fresh mint
1 tsp. chopped, fresh rosemary
1/4 tsp. dried oregano
1/2 tsp. kosher salt
1/4 tsp. black pepper

Add all ingredients except the chicken to a mason jar and shake to combine. Add chicken tenders to a gallon-sized ziplock bag with the dressing. Marinate in the fridge for at least 30 minutes prior to cooking.

Soak 8-inch skewers in a bowl of water for at least 30 minutes prior to cooking to prevent them from burning.

Preheat your grill or grill pan to medium high heat; grill skewers for until the chicken turns from a pink color to white along the edge (about 5 minutes). Flip and grill another approximate 4-5 minutes until internal temperature is 165 degrees, or the tenders are firm to the touch on both sides.

Remove the skewers and allow to rest, tented with aluminum foil for five minutes prior to serving. Garnish with fresh lemon and mint and enjoy!