Chicken Kabobs with Feta-Cucumber Relish
- 2 1/2 pounds boneless, skinless chicken breast, cut into 1-inch chunks
- 4 cloves garlic, finely chopped
- 1/2 teaspoon ground black pepper
- 3 tablespoons extra-virgin olive oil, divided
- 3/4 teaspoon coarse sea salt, divided
- Zest and juice of 1 lemon, divided
- 1 large cucumber, peeled and roughly chopped
- 1/4 pound (about 1 cup) crumbled feta cheese
- 1/4 medium red onion, finely chopped
- 1/4 cup finely chopped fresh parsley
In a large bowl, combine chicken, garlic, pepper, 2 tablespoons of the oil, 1/2 teaspoon of the salt and all but 1 tablespoon of lemon juice and toss to coat.
Marinate at least 20 minutes or up to 8 hours.
Meanwhile, place cucumbers in a food processor and pulse until finely chopped.
Transfer to a bowl and stir in feta, onion, parsley, lemon zest, remaining 1 tablespoon lemon juice, remaining 1 tablespoon oil and remaining 1/4 teaspoon salt.
Cover and refrigerate up to 8 hours; bring to room temperature before serving.
Prepare a grill for medium-high-heat cooking.
Thread chicken on skewers to form kabobs. (If using wooden skewers, soak in water for 30 minutes before using.)
Grill, turning frequently, until browned and cooked through, 6 to 8 minutes.
Remove chicken from skewers, place on a platter and spoon feta-cucumber relish over top.
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- 2 1/2 pounds boneless, skinless chicken breast, cut into 1-inch chunks
- 4 cloves garlic, finely chopped
- 1/2 teaspoon ground black pepper
- 3 tablespoons extra-virgin olive oil, divided
- 3/4 teaspoon coarse sea salt, divided
- Zest and juice of 1 lemon, divided
- 1 large cucumber, peeled and roughly chopped
- 1/4 pound (about 1 cup) crumbled feta cheese
- 1/4 medium red onion, finely chopped
- 1/4 cup finely chopped fresh parsley