Chicken Kabobs with Feta-Cucumber Salsa

By jeangoodwyn

Ingredients

• 2 1/2 pounds boneless skinless chicken breast, cut into 1-inch chunks
• 4 cloves garlic, finely chopped
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons extra-virgin olive oil, divided
• 3/4 teaspoon coarse sea salt, divided
• 1 lemon, juice and zest, divided
• 1 large cucumber, peeled and roughly chopped
• 1/4 pound (about 1 cup) crumbled feta cheese
• 1/3 cup finely diced red onion
• 1/4 cup finely chopped fresh parsley

Details

Servings 1
Adapted from wholefoodsmarket.com

Preparation

Step 1

In a large bowl, combine chicken, garlic, pepper, 2 tablespoons oil, 1/2 teaspoon 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 but not pureed. 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 grill for medium-high-heat cooking. Thread chicken on metal (or well-soaked wood or bamboo) skewers and 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.