Greek Chicken Skewers

Ingredients

For the marinade

• 125 mL (1/2 cup) olive oil
• 60 mL (1/4 cup) freshly squeezed lemon juice (from about 1 lemon)
• 2 cloves garlic, minced
• 5 mL (1 tsp) dried oregano, or 30 mL (2 tbsp) fresh oregano leaves
• 2 mL (1/2 tsp) dried thyme, or 15 mL (1 tbsp) fresh thyme leaves 
• 2 mL (1/2 tsp) salt
• Freshly ground black pepper
  
  

For the lemon sour cream sauce

• 250 mL (1 cup) Scotsburn sour cream
• Finely grated zest and juice from 1 lemon (about 30 mL (1 tbsp) zest and 60 mL (1/4 cup) juice)
• 30 mL (2 tbsp) olive oil
• 15 mL (1 tbsp) fresh thyme leaves
• 1 clove garlic, minced
• 1 mL (1/4 tsp) salt
• Freshly ground black pepper
  
  

For the skewers

• 1 lb. chicken breasts, cubed
• 1 red and 1 yellow bell pepper, cored and cut into pieces
• 1 zucchini, thickly sliced
• 2 blocks (170 g each) Saputo Feta cheese, cut into 2 cm cubes