Heat oven and cook chicken breast kebabs as per manufacturers instruction (maybe worth finding this info out). Meanwhile bring a large pot of water to the boil.
Add the quinoa and stir once, return to boil and cook uncovered over a medium heat for 12 minutes. Strain and rinse well with cold water, shaking the sieve to remove excess moisture.
Pour into a large bowl and gently mix in the feta cheese, tomatoberries, chickpeas, black olives, cucumber ribbons, red onion and chopped fresh mint. Spoon into centre of plate and place hot chicken kebabs on top and serve