Greek Lemon Chicken Skewers with Warm Allegro Cheese Dip

1.Prepare the Chicken Marinade: In a medium bowl, whisk together the lemon juice, olive oil, minced garlic, dried oregano, salt, and pepper.

2.Marinate the Chicken: Add the cubed chicken breast to the marinade, toss to coat thoroughly, cover, and refrigerate for at least 1 hour (up to 4 hours is ideal).

3.Prepare the Sweet Potatoes: Preheat your oven to 200°C (400°F). Toss the sweet potato wedges with 2 tablespoons of olive oil, salt, and pepper on a baking sheet.

4.Roast the Sweet Potatoes: Spread the wedges in a single layer and roast for 20 to 25 minutes, flipping halfway through, until tender and slightly caramelized.

5.Assemble Skewers: Thread the marinated chicken pieces onto the soaked wooden or metal skewers, ensuring they are evenly spaced.

6.Cook the Skewers: Preheat a grill or grill pan to medium-high heat. Lightly oil the grates. Place the skewers on the hot grill and cook for 4-6 minutes per side, turning occasionally, until the chicken is cooked through and has nice char marks (internal temperature should reach 74°C/165°F).

7.Prepare the Allegro Cheese Dip: While the chicken cooks, combine the cubed Allegro cheese, Greek yogurt, 2 tablespoons of lemon juice, oregano, salt, and pepper in a small, oven-safe skillet or ramekin.

8.Melt the Dip: Place the skillet/ramekin under a preheated broiler for 3-5 minutes, watching carefully, until the cheese is softened, melted, and slightly bubbly around the edges. Do not let it burn.

9.Serve: Arrange the grilled chicken skewers on a platter alongside the roasted sweet potato wedges. Serve immediately with the warm, melted Allegro cheese dip for dipping.