Feta-Brined Grilled Chicken Kabobs
Recipe - Stillwater Wine & Spirits
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
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.