Tops Friendly Markets Recipes
https://tops.ads.webstophq.com/Recipes/Detail/8841/
Feta-Brined Grilled Chicken Kabobs
Yield: 4 servings
Preparation Time: and Active Time: 35 min
Ingredients
| 4 | cups | water | |
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| 2 | cups | Tops Feta Crumbles, divided (12 ounces) | |
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| 2 | teaspoons | salt | |
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| 2 | teaspoons | pepper | |
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| 1 1/2 | pounds | boneless skinless chicken breast halves, cut into 2-inch cubes | |
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| 4 | metal or water-soaked wooden skewers | ||
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| Juice of 2 medium lemons | |||
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| 3 | tablespoons | olive oil | |
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| 10 | ounces | fresh baby arugula or baby spinach (about 12 cups) | |
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| 1 | pint | multi-colored or red cherry tomatoes, halved | |
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| 1 | cup | pitted Kalamata olives, halved | |
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| Lemon wedges | |||
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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.
Tops Friendly Markets Recipes
https://tops.ads.webstophq.com/Recipes/Detail/8841/
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