INGREDIENTS

For the Chicken Kabobs

  • ¼ cup vegetable oil
  • ¼ teaspoon ground black pepper
  • 8 skinless, boneless chicken breast – cut into 2-inch cubes.
  • 5 small onions, cut into 2-inch pieces.
  • 1 red bell pepper, cut into 2-inch pieces.
  • 1 Green Bell Pepper, cut into 2-inch pieces.
  • 1 yellow bell pepper, cut into 2-inch pieces.
  • Salt to taste
  • Metal Skewers

For the Jalapeno hummus

  • 1 (15 ounce) canned garbanzo beans, drained.
  • 1 (115 ounce) canned garbanzo beans with liquid
  • 6 tablespoons tatemada jalapeno salsa
  • 2 tablespoons lemon juice
  • 1 raw garlic clove, peeled.
  • 1 teaspoon salt (or to taste)
  • Pita breads, grilled and cut into wedges for dipping.

For the labneh

  • 8 cups plain yogurt
  • 1 teaspoon salt, or to taste.
  • 1 serrano pepper, seedless and finely chopped.
  • ¼ onion, finely chopped.

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Chicken Kabobs with Jalapeno hummus and labneh

STEPS:

For the Chicken Kabobs

  • 1Preheat a grill pan over high heat.
  • 2Thread chicken and vegetables alternately onto the skewers. Sprinkle with salt and pepper to taste.
  • 3Lightly oil the grill. Place the skewers on the grill. Cook for 15 minutes, until chicken juices run clear. Turn frequently.
  • 4Serve with sides of Jalapeno hummus and labneh to dip.

For the Jalapeno hummus

  • 1Place all ingredients into a food processor bowl and grind into a smooth paste.
  • 2Transfer to a small dip dish and surround spread with warm pita wedges.

For the labneh

  • 1Line a large colander with a cheesecloth. Stir salt into the yogurt and pour the yogurt into the cheesecloth. Set the colander on a bowl to catch the liquid that drains off. Leave to drain for 4 hours.
  • 2After draining, transfer the resulting cheese to a bowl. Stir in the serrano and onion. Store in a covered container in the refrigerator until use.

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