Description
Grilled chicken kebabs marinated in feta brine, served with a vibrant herbed feta sauce. Perfect for a summer barbecue!
Ingredients
Units
Scale
- 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