Kebabs don’t have to be boring. Have fun with them and take a twist with some unique ingredients. Try adding cheese (who puts cheese on the grill?) Make a special dipping sauce, like this Chimichurri. (Tip use a cheese such as queso fresco or halumi. These cheeses can hold up to the heat of a hot grill.)
Ingredients:
3 chicken breasts, cubed
1 yellow onion, quartered and slices divided
4 poblano peppers, cut into slices
6 oz of queso blanco, diced
1 bunch of cilantro
1 bunch of parsley
1 bunch of green onion
1 lime
2 Tbsp of kosher salt
1/2 cup of vegetable oil
Chimichurri Sauce:
Roughly cut the leaves of both the cilantro and parsley. Chop the green onion. Add all ingredients to a food processor. Squeeze in the juice of one lime and season with salt. Turn on food processor and gradually pour in oil. When the sauce becomes creamy, pour into two separate bowls. (One for basting the kebabs and one for dipping.)
Kebabs:
On a soaked wooden skewer, alternate a chicken, onion, pepper, and cheese. Baste with Chimichurri Sauce. Cook over a hot grill until chicken is done.
Serve with more Chimichurri Sauce for dipping.
