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Chicken Souvlaki and Watermelon Salad with Feta, Lime, Mint and Chili

Ready in Prep 5 min Cook 10 min

Ingredients

2 lbs. cold seedless watermelon, rind removed, cut into 1½” chunks

1 lime, zested and juiced

5 oz. Greek sheep’s milk feta cheese, cubed

2 Tbsp. fresh mint, chopped

½ tsp. fresh chili, chopped

1 pkg. Marcangelo Chicken Breast Kabobs Souvlaki

Cooking Instructions

  1. For the watermelon salad, arrange the chunks of watermelon in a large shallow bowl. Zest the lime over the watermelon and then squeeze the juice over top. Arrange cubes of Greek feta cheese on top and sprinkle with mint and fresh chili if using. Best served when the watermelon is cold.

  2. For the kabobs, preheat the BBQ to medium and lightly oil the grill with vegetable oil. Grill the Marcangelo chicken breast souvlaki for 8 to 10 minutes, turning occasionally with tongs until cooked through.

  3. Serve the chicken souvlaki while hot with the refreshing watermelon feta salad on the side.

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