Tops Friendly Markets Recipes

https://www.topsmarkets.com/Recipes/Detail/8841/Feta-Brined_Grilled_Chicken_Kabobs

Feta-Brined Grilled Chicken Kabobs

Yield: 4 servings

Preparation Time: and Active Time: 35 min

Ingredients

4 cups water

2 cups Tops Feta Crumbles, 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 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 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.

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 on each side or until a thermometer inserted in meat reads 165 degrees 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 in 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.

Please note that some ingredients and brands may not be available in every store.

This recipe originally appeared on www.wisconsincheese.com

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