Chicken Kabobs with Cucumber Salsa

I think the grill can be a girl's best friend, okay, I should not exclude all you men out there, but I feel women tend to fear the grill. I know tackling the grilling basics can seem daunting at first. You may fear overcooking or burning your meat, leaving you with a dry, flavorless, and crunchy result. Even for those of you who have never used a grill, this chicken kabob recipe can wipe away all any of those fears. By marinating the chicken, the end result is moist, flavorful, and tender; simply keeping you wanting to eat more.

This dish is great for a quick meal, a large party or even a light lunch. You can also add your favorite herbs to the marinade, like rosemary or thyme, to personalize the dish. Whether you are a first time griller or a grilling expert this is a great recipe to close out the summer grilling season.

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

Directions:

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, but I usually tend to do this in the early afternoon or morning and let them sit in the fridge for several hours. The longer they sit the more flavorful they become.

2. Take the cucumber and dice into small pieces. Place in 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 while meat is cooking. Bring it to room temperature before serving with the chicken.

3. Prepare grill by turning it onto medium-high heat. Now slide chicken onto a metal or well-soaked wood skewers (you need these wood skewers to be soaked, so that they do not burn during the grilling process) and grill until browned about 3-4 minutes and flip the kabob over to other side cooking for 3-4 more minutes, about 6 to 8 minutes total. 

4. You can choose to serve these on the skewer or remove the meat to serve in a dish. Top with the cucumber salsa and enjoy!

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