Feta-Brined Grilled Chicken Kabobs
Recipe - Eagan
Feta-Brined Grilled Chicken Kabobs
Prep Time500 Minutes
Servings4
Cook Time20 Minutes
Ingredients
4 cups water
2 cups Odyssey® Traditional Crumbled Feta cheese, divided (12 ounces)
2 teaspoons salt
2 teaspoons pepper
1 1/2 pounds boneless skinless chicken breast halves, cut into 2-inch cubes
4 metal or water-soaked wooden skewers
Juice of 2 medium lemons
3 tablespoons olive oil
10 ounces fresh baby arugula or baby spinach (about 10 cups)
1 pint multi-colored or red cherry tomatoes, halved
1 cup pitted Kalamata olives, halved
Lemon wedges
Directions
- Place the water, 1 cup feta, salt and pepper into a blender; cover and process until smooth. Pour brine into a large sealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate for at least 8 hours or overnight, turning occasionally.
- Grease grill grate. Heat grill to medium.
- Remove chicken from brine; pat dry with paper towels. Discard brine.
- Thread chicken on skewers.
- Grill chicken, covered, over medium heat for 4-5 minutes on each side or until a thermometer inserted into meat reads 165°F. Transfer chicken to a platter; keep warm.
- Meanwhile, whisk lemon juice and olive oil in a small bowl. Season with salt and pepper. Place the arugula, tomatoes and olives into a large bowl; drizzle with dressing. Toss to coat. Add remaining feta; gently toss.
- Transfer salad to serving plates; top with chicken. Serve with lemon wedges.
500 minutes
Prep Time
20 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Cub Drinking Water, Purified, 1 Gallon
$1.39$1.39/gal
Odyssey Feta, Crumbled, Traditional, 12 Ounce
$8.99$0.75/oz
Essential Everyday Salt, Plain, 26 Ounce
$1.19$0.05/oz
Essential Everyday Black Pepper, Pure Ground, 1.5 Ounce
$1.99$1.33/oz
Gold'n Plump Boneless Skinless Chicken Breast, 1.6 Pound
$9.58 avg/ea$5.99/lb
Essential Everyday Skewers, Bamboo, 10 Inch, 100 Each
$1.50 was $1.99$0.02 each
Produce Lemon, 1 Each
$0.88 was $0.99
Essential Everyday Olive Oil, Extra Virgin, 17 Fluid ounce
$9.99$0.59/fl oz
Dole Baby Spinach, 10 Ounce
$6.99$0.70/oz
Bushel Boy Cherry Tomatoes, 1 Pint
$5.49$5.49/pt
Mezzetta Olives, Kalamata, Pitted, Greek, 9.5 Ounce
$7.29$0.77/oz
Produce Lemon, 1 Each
$0.88 was $0.99
Directions
- Place the water, 1 cup feta, salt and pepper into a blender; cover and process until smooth. Pour brine into a large sealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate for at least 8 hours or overnight, turning occasionally.
- Grease grill grate. Heat grill to medium.
- Remove chicken from brine; pat dry with paper towels. Discard brine.
- Thread chicken on skewers.
- Grill chicken, covered, over medium heat for 4-5 minutes on each side or until a thermometer inserted into meat reads 165°F. Transfer chicken to a platter; keep warm.
- Meanwhile, whisk lemon juice and olive oil in a small bowl. Season with salt and pepper. Place the arugula, tomatoes and olives into a large bowl; drizzle with dressing. Toss to coat. Add remaining feta; gently toss.
- Transfer salad to serving plates; top with chicken. Serve with lemon wedges.