Feta-Brined Grilled Chicken Kabobs
Feta makes it better. This entrée tastes like summer on a plate! Dairy Farmers of Wisconsin
Ingredients
- 1 1/2 pounds boneless skinless chicken breast halves, cut into 2 inch cubes
- 2 cups/12oz of Odyssey Traditional Crumbled Feta
- 4 cups of water
- 2 teaspoons each salt and pepper
- 4 metal or water-soaked wooden skewers
- Juice of two medium lemons
- 3 tablespoons olive oil
- 10 ounces fresh baby arugula or baby spinach (about 12 cups)
- 1 pint multi-colored or red cherry tomatoes, halved
- 1 cup pitted Kalamata olives, halved
- Lemon wedges
Directions
Place the water, 1 cup of feta, salt and pepper in a blender, cover and process until smooth. Pour brine in a sealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate for at least 6 hours or overnight, turning occasionally. Grease grill grate. Heat grill to medium. Remove chicken from brine; pat dry with paper towel. Discard brine. Thread chicken on skewers. Grill chicken, covered, over medium heat for 4-5 minutes one each side or until a thermometer inserted in meat reads 165*Fahrenheit. 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 in 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.
Main Products
Lowes Foods Purified Drinking Water 1 Gallon Jug
Lowes Foods Iodized Salt & Pepper Shakers
Good Cook Bamboo Skewer 10Inch
Lemons
Lowes Foods Olive Oil Extra Virgin
Fresh Express Organic Baby Spinach
Red Grape Tomatoes
Mezzetta Pitted Greek Kalamata Olives