Today’s recipe is sponsored by Disney’s Aladdin Diamond Edition release!
Some of my favorite foods are Mediterranean dishes. We have several Lebanese restaurants we love to visit for their Hummus appetizers and Kabob dishes. In the Russian culture we call meat on a skewer Shashlik (or Shishlik). There are so many different types of kabobs, the possibilities are endless. My favorite is the Lula Kabob – my Egyptian neighbor makes one that is out of this world. Create an Arabian Night for your family with this delicious Hummus recipe and chicken kabobs recipe and watch as Aladdin shows Jasmine “A Whole New World”.
You can use this chicken kabobs recipe to easily make beef kabobs, salmon kabobs or even just a veggie kabob!
Disney’s Aladdin Chicken Kabobs Recipe and Hummus Recipe
Shortcut shopping list for chicken kabobs recipe and hummus recipe
1 lb skinless, boneless chicken breast
2 (15 ounce) cans chickpeas – garbanzo beans
pita bread
1 yellow bell pepper
1 orange bell pepper
1 medium red onion
1 zucchini
2 lemons
5 cloves of garlic
fresh rosemary
balsamic vinegar
olive oil
honey
salt
pepper
ground cumin
paprika
cooking oil
tahini paste
- 2 tbsp. lemon juice
- 2 cloves chopped garlic
- 2 tsp. balsamic vinegar
- 1 1/2 tsp. fresh chopped rosemary
- 2 tbsp. olive oil
- 1 tbsp. honey
- 1/2 tsp. salt
- 1/4 tsp. pepper
- Kabobs
- 1 lb skinless, boneless chicken breast
- 1 yellow bell pepper
- 1 orange bell pepper
- 1 medium red onion
- 1 zucchini
- 2 tbsp. cooking oil
- Combine all 8 marinade ingredients in a medium-sized bowl and whisk together thoroughly.
- Cut your chicken into one and half inch cubes and add to prepared marinade. Cover and refrigerate for 2 hours. Remove from refrigerator.
- While the chicken marinates, cube you veggies. Cut the onion in half and then cut each half into quarters. Clean the peppers of its seeds and cut into one and a half inch squares. Trim the zucchini and cut into one inch slices.
- Wooden skewers should be soaked in water for 15 minutes before use. Carefully slide each piece of food onto your skewer so that each piece gently touches the next. Kabobs take longer to cook if packed too tight. Alternate onions and peppers with the chicken and zucchini to help flavor your meat while cooking.
- Heat grill to medium high for 10 minutes. Carefully brush oil onto the heated grill. Placed shish kabobs across the hottest part of the grill. After 3 minutes rotate one quarter using tongs to protect your hands. Repeat on all sides. Move your kabob to a cooler part of the grill until the meat is fully cooked. Remove from grill and let rest 5 minutes before serving.
- Remove skewers before serving to kids. Be sure that meat is fully cooked before serving using a meat thermometer. Serve with grilled pita and hummus and ENJOY!
- 2 (15 ounce) cans drained chickpeas (aka garbanzo beans)
- 3 cloves of garlic, crushed
- 3/4 cup tahini paste
- 1 lemon, juice only
- 1/4 cup of olive oil
- 1 tsp. ground cumin
- 1 tsp. salt
- 1 tsp. paprika
- Combine all the ingredients in a food processor and blend until smooth. Garnish with paprika.
- Alternatively you can use a mortar and pestle - the kids can make the hummus; ground until smooth or leave it slightly chunky.
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