Ingredients
 4 cups water
 2 cups Odyssey Traditional Crumbled Feta Cheese, divided (12 oz.)
 2 tsp each, salt and pepper
 1 ½ 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 pt multi-colored or red cherry tomatoes, halved
 1 cup pitted Kalamata olives, halved
 Lemon wedges
Directions
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.

AuthoradminYields4 ServingsTotal Time35 minsCategory,

AuthoradminCategory, DifficultyIntermediate
© Dairy Farmers of Wisconsin

Ingredients

Ingredients
 4 cups water
 2 cups Odyssey Traditional Crumbled Feta Cheese, divided (12 oz.)
 2 tsp each, salt and pepper
 1 ½ 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 pt multi-colored or red cherry tomatoes, halved
 1 cup pitted Kalamata olives, halved
 Lemon wedges

Directions

Directions
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.

Feta-Brined Grilled Chicken Kabobs
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12June
2020

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