Feta-Brined Grilled Chicken Kabobs

Feta Brined Grilled Chicken

Active Time: 35 minutes
Yields: 4 servings
Difficulty Level: Intermediate


  • 4 cups water
  • 2 cups Odyssey Traditional Crumbled Feta Cheese, divided (12 oz.)
  • 2 tsp each, salt and pepper
  • 1 1/2 lbs. boneless skinless chicken breast halves, cut into 2” cubes
  • 4 metal or water-soaked wooden skewers
  • Juice of 2 medium lemons
  • 3 tbsp olive oil
  • 10 oz. 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


  1. Place the water, 1 cup 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 8 hours or overnight, turning occasionally.
  2. Grease grill grate. Heat grill to medium.
  3. Remove chicken from brine; pat dry with paper towel. Discard brine.
  4. Thread chicken on skewers.
  5. Grill chicken, covered, over medium heat for 4-5 minutes on each side or until a thermometer inserted in meat reads 165 degrees F. Transfer chicken to a platter; keep warm.
  6. Meanwhile, whisk lemon juice and olive oil in a small bowl. Season with salt and pepper. Place the arugula, tomatoes and olives in large bowl; drizzle with dressing. Toss to coat. Add remaining feta; gently toss.
  7. Transfer salad to serving plates; top with chicken. Serve with lemon wedges.

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