Sabra

FR

Dining Al Fresco

Chicken Skewer

Yield: 3 servings

Prep Time: 30 min

Cook Time: 10 min

Ingredients


  • 3 tbsp Sabra Roasted Pine Nut Hummus
  • 1 lb chicken squares
  • 1 medium zucchini, cut half
  • 1 medium red bell pepper
  • 1 medium green bell pepper
  • 10 - 12 large button mushrooms
  • Salt and black pepper
  • Olive oil
  • 3 - 5 fresh garlic cloves

Recipe Steps

  1. Cut vegetables into 1 inch squares.
  2. Whisk salt, pepper and olive oil in a large bowl.
  3. Add the cubed chicken, vegetables and mushrooms.
  4. Marinate for 30 minutes, tossing occasionally.
  5. Prepare a fire in a charcoal grill.
  6. Thread the peppers, mushrooms and chicken alternately.
  7. Arrange the skewers, grill until browned.
  8. Serve with grilled mushrooms and 3 tbsp. Sabra Roasted Pine Nut Hummus.

Chef's notes

Recipe by Colombe Jacobsen