Feta-Brined Grilled Chicken Kabobs

Wisconsin Cheese Feta-Brined Grilled Chicken Kabobs Recipe
Active Time
35 Minutes



Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Feta can be used in this recipe.


  1. Place the water, 1 cup feta, salt and pepper into a blender; cover and process until smooth. Pour brine into a large sealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate for at least 8 hours or overnight, turning occasionally.
  2. Grease grill grate. Heat grill to medium.
  3. Remove chicken from brine; pat dry with paper towels. Discard brine.
  4. Thread chicken on skewers.
  5. Grill chicken, covered, over medium heat for 4-5 minutes on each side or until a thermometer inserted into meat reads 165°F. Transfer chicken to a platter. Keep warm.
  6. Meanwhile, whisk lemon juice and olive oil in a small bowl. Season with salt and pepper. Place the arugula, tomatoes and olives into a large bowl; drizzle with dressing. Toss to coat. Add remaining feta; gently toss.
  7. Transfer salad to serving plates; top with chicken. Serve with lemon wedges.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

Odyssey® Feta is a tart, salty and fresh cheese. It’s available in several varieties, including traditional, Mediterranean herb, tomato and basil, peppercorn, sweet heat pepper, reduced fat and fat free.

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