Savory Chicken Feta Fries

Tender Greek chicken skewers with crunchy feta fries turn a standard dinner into a Mediterranean festivity on any hectic weeknight. This dish infuses bold flavors with an easy marinade and beloved sides inspired by street food in Greece. The marinade balances heat and herbs, and those garlicky fries topped with feta quickly vanish at my place.

I first whipped this up for a backyard birthday bash, and everyone wanted to know how to make it. The fries are so delicious that even the fussy eaters go back for more.

Ingredients

• Extra virgin olive oil: adds richness to the fries and marinade. Go for a fresh bottle with a nice peppery kick
• Shallot and garlic: create a deep, savory base. Mince finely for even flavor
• Dried oregano: delivers true Greek taste
• Chipotle chili powder: brings in warmth, smoked is great for extra depth
• Honey: smooths out the heat and tang
• Harissa sauce: kicks up the spice, or use your favorite hot sauce to adjust the heat
• Lemon zest: adds a fresh tang, pick firm, bright lemons
• Boneless skinless chicken breasts: simple to cube and soak up all the marinade flavor
• Sea salt and black pepper: necessary seasoning; flaky salt is ideal
• Tzatziki sauce: for dipping, opt for a thick Greek style or whip up your own
• Garlic tahini: rich and tangy, homemade is best, but store-bought is fine too
• Russet potatoes: work best for making fries, choose medium to large ones and scrub them
• Garlic powder and cayenne: for a bold fry seasoning
• Fresh mixed herbs (dill, basil, parsley): enhance freshness in the fries; use a mix or your favorite
• More lemon zest: to brighten things up
• Fresh garlic: for the herby fry mix, use juicy cloves not dried
• Toasted sesame seeds: introduce a nutty crunch; buy pre-toasted or toast your own for deeper flavor
• Feta cheese: crumbles perfectly over the fries; choose a block whenever you can instead of pre-crumbled

Instructions

Marinate the Chicken:

In a large bowl, combine olive oil, chopped shallot and garlic, dried oregano, chipotle chili powder, honey, harissa sauce, lemon zest, a generous pinch of salt and black pepper. Whisk together until you see bits of all ingredients suspended in oil. Toss in cubed chicken and mix until well coated. If you’ve got time, let it sit for at least 10 minutes to enhance flavor and tenderness.

Prep the Oven and Skewers:

Preheat your oven to 450 degrees Fahrenheit. Lay out either metal or soaked wooden skewers on a tray, ready for threading later on.

Thread and Cook the Chicken:

Carefully skewer the chicken pieces onto each stick, packing them snugly but not too tight to allow heat to reach all sides. Arrange the skewers on a rimmed baking sheet for roasting instead of steaming. Bake for 20 to 25 minutes, checking at the 20-minute mark. The chicken should have golden edges and hit 165 degrees inside. For extra char, turn on the broiler during the last 2 minutes.

Prepare the Fries:

While the chicken cooks, toss matchstick potatoes in a large bowl with olive oil, garlic powder, cayenne, and a few turns of black pepper. Mix thoroughly so every piece gets a shiny coating. Spread fries out in a single layer on a sheet pan with no overlaps to ensure even crisping.

Bake and Crisp the Fries:

Bake fries at 450 degrees for 15 to 20 minutes. Once done, flip each fry with a thin spatula for consistent browning. Bake for an additional 15 minutes until the edges are crisp and golden brown.

Mix the Herb Feta Topping:

While the fries finish cooking, mix your fresh herbs, lemon zest, grated garlic, toasted sesame seeds, and crumbled feta in a bowl. Toss gently to combine. Aim for chunks of feta with a good sprinkle of herbs all over.

Finish the Fries:

Sprinkle the herb feta mixture over the hot fries on the sheet pan. Use a spoon or your hands to toss everything lightly. This coats each fry in seasoning. Give it a taste and add a pinch of flaky sea salt if needed.

Serve Everything Up:

Arrange chicken skewers and feta fries on a serving platter or large board. Include bowls of tzatziki and garlic tahini for dipping. Serve immediately while hot and crispy, and be ready for everyone to ask for seconds.

I love how the herby feta melts slightly over the hot fries—it takes me back to seaside tavernas in Greece. My kids always want more of the herby topping and enjoy helping with the skewers.

Storage Tips

You can keep leftover chicken in an airtight container in the fridge for up to three days. Make sure to store fries and chicken separately for the freshest taste. To reheat fries, pop them in the oven or an air fryer for the best crispiness after being tossed with feta.

Ingredient Flips

If you’re after something richer, chicken thighs work well. You can swap russet for sweet potatoes for fries, but cut them thin for maximum crispiness. If harissa isn't available, try your go-to hot sauce or a pinch of crushed red pepper instead.

Serving Ideas

This meal goes great with a fresh tomato cucumber salad and warm flatbreads. Make sure to offer extra lemon wedges to brighten up the chicken and fries. A cold, sparkling lemonade is a fantastic drink pairing on warm days.

Cultural Background

Greek skewers, or souvlaki, have roots dating back to ancient times and are still a staple street food in Greece. Using a spicy marinade adds a fun modern twist, blending classic Greek flavors with North African elements like harissa. Fries topped with feta and herbs are favorites at family-style restaurants and beach grills around the Greek islands.

Seasonal Suggestions

In the spring, mix up the herbs, focusing on dill and parsley for bright flavors. In summer, grill the skewers outside for a smoky taste and serve with fresh cucumbers. In autumn, try adding sweet paprika to enhance both the marinade and fries for a cozy touch.

Tips for Success

Always marinate the chicken for at least ten minutes for the best flavor. Use a variety of fresh herbs, not just one, to make the fries pop. Bake fries in a single layer to achieve that crispy texture.

Success Stories

This crowd-pleaser brought my whole family together on a busy weeknight. Everyone was building their plates buffet style, and by the end, not a single fry or piece of chicken was left.

Freezer Meal Tips

You can freeze uncooked marinated chicken on skewers and bake straight from the freezer, just adding five extra minutes to the cooking time. Baked fries reheat well from frozen in a hot oven. Spread them on a pan and bake until hot and crispy, then top with fresh herbs and feta.

This meal turns regular ingredients into a Mediterranean feast in just under an hour. Enjoy every juicy piece and crispy herby fry with your family—this is bound to become a favored dish.

Common Recipe Questions

→ How do I make juicy chicken skewers?

To get those juicy skewers, marinate the chicken for at least 10 minutes (longer is better) in olive oil, lemon zest, garlic, and spices. Be careful not to overdo it; bake until the meat is cooked through and has a light golden color.

→ Can I grill the chicken instead of baking?

Sure, just grill the skewers on medium-high heat, flipping them occasionally until they are cooked and have nice char marks, around 10-15 minutes.

→ What herbs go well with feta fries?

Fresh dill, basil, parsley, or mint work great with feta fries. Feel free to change the amounts based on your preferences and what you have at hand.

→ How do I get crispy fries in the oven?

Keep them in a single layer on the baking sheet, don’t overcrowd, and flip them halfway through baking to ensure they turn out nice and crispy.

→ Can I add different sauces to this dish?

Definitely! While tzatziki and tahini are classics, you could also try spicy harissa, hummus, or a simple yogurt-lemon sauce.