Chicken Kabobs with Cucumber Feta Salsa

A huge thank you to our friends at Whole Foods Market - Kentlands 
for partnering with us to provide healthy eating options!

Firm fish (swordfish or salmon) may be substituted (or added) to this delicious dish!


  • 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


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.

Nutritional Info: 

Per Serving:330 calories (120 from fat)14g total fat4g saturated fat115mg cholesterol620mg sodium5g carbohydrate (1g dietary fiber2g sugar)43g protein

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