by Sandy Kirby Quandt
This gluten-free Chicken Kabobs with Feta-Cucumber Salsa recipe combines cucumbers and tangy feta cheese to make a delicious addition to garlicky grilled chicken. Chunks of firm fish such as swordfish or salmon can be substituted for the chicken, if you prefer.
2 1/2 pounds boneless skinless chicken breast, cut into 1-inch chunks
4 garlic cloves, finely chopped
1/2 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil, divided
3/4 teaspoon coarse sea salt, divided
Juice and zest of 1 lemon, divided
1 large cucumber, peeled, seeded, 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
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, finely chop cucumbers. 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. Can also be broiled in oven. 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.
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