These feta-brined chicken kebabs are a perfect recipe to throw on the grill and then serve with an herbed feta sauce.
Not sure why I didn’t think of this before? What happens to all the feta liquid anyway? It ends up getting poured down the drain or something, right? What a waste of liquid gold! I got this idea from my friend Becky at Baking the Goods, and it sounded too good not to try. Feta Brined Chicken Kabobs! Yaaaas!
Then you wanna hear the most genius part of it all? You use the actual feta to make the sauce! I’m obsessed with this for summer. Or spring. Or whenever. I’m obsessed with this period. 
imply use it as a dipping sauce, or brush is right on there. SALTY GOODNESS.
Click here for the feta sauce recipe.
Print
Feta-Brined Chicken
- Total Time: 35 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Grilled chicken kebabs marinated in feta brine, served with a vibrant herbed feta sauce. Perfect for a summer barbecue!
Ingredients
- 4 lbs (1814 g) boneless (skinless chicken breasts, cubed into 1 inch pieces)
- 10.5 ounce (298 g) fresh feta cheese (in water)
- 0.25 cups (60 ml) red onion (sliced)
- 1 handful parsley (chopped)
- 6-7 mint leaves
- 3 springs fresh thyme
Instructions
- Add the cubed chicken to a bowl and pour over the liquid from the feta container. Add the red onion, parsley, mint, and thyme, ensuring all the chicken is covered in the marinade. Cover and refrigerate for 2-24 hours.
- Make the feta cheese sauce: In a blender or food processor, combine half of the feta cheese (reserve the rest for crumbling), a handful of parsley, mint, thyme, and lime juice. Blend until smooth and refrigerate until ready to use.
- If using wooden skewers, soak them in warm water for 20-30 minutes.
- Preheat your grill to medium/high heat (approximately 350-400°F (177-204°C)).
- Thread 3 or 4 chicken cubes onto each skewer.
- Lightly grease the grill and cook the skewers for 12-15 minutes, turning frequently.
- Remove the skewers from the grill and serve with crumbled feta and feta cheese sauce. The sauce can be used for dipping or brushing onto the chicken before serving.
Notes
- For a saltier brine, add 1-2 tbsp of sea salt to the feta liquid.
- If you don’t have fresh herbs, use 1 tsp dried herbs per type, adjusting for stronger flavors.
- These kebabs can be cooked under the broiler if you don’t have a grill; adjust cooking time as needed.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Greek-inspired
Nutrition
- Serving Size: 150g
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 10
- Carbohydrates: 15
- Fiber: 2
- Protein: 35
- Cholesterol: 100
Frequently Asked Questions
How long should I brine the chicken in the feta liquid?
You should brine the chicken in the feta liquid for at least 2 hours, but for best results, aim for 4 to 6 hours.
Can I use any type of feta for the brine?
Yes, you can use any type of feta, but a brined feta works best as it enhances the flavor of the chicken.
What can I serve with the feta sauce besides the chicken kebabs?
The herbed feta sauce pairs well with grilled vegetables, pita bread, or as a dip for fresh veggies.
