For the Chicken Kabobs

INGREDIENTS

  • 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

STEPS:  

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

For the Jalapeno hummus:

INGREDIENTS

  • 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.

STEPS:  

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

For the labneh:

INGREDIENTS

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

STEPS:  

  1. Line 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.
  2. After draining, transfer the resulting cheese to a bowl. Stir in the serrano and onion. Store in a covered container in the refrigerator until use.

GALLERY