Dairy-good Summertime meal ideas
Chicken skewers with labneh
Labneh is a soft cheese made from strained yogurt that ’ s a staple of Lebanese cuisine . One of the best ways to sample it is with grilled chicken skewers .
Start to finish : 1 hour , 30 minutes ( 30 minutes active ) Servings : 4
2 cups labneh , divided 1 / 4 cup olive oil 2 tablespoons honey , divided 2 tablespoons red wine vinegar 1 tablespoon tomato paste 1 teaspoon paprika 2 cloves garlic , finely chopped 4 chicken breasts , cubed
Seeds of half a pomegranate 4 pieces of naan or lavash ( Armenian flatbread ) 1 lime , quartered 1 red onion , chopped
A few sprigs of cilantro
1 . Soak 4 wooden skewers in warm water . ( Skip this step if you ’ re using metal skewers ).
2 . In a large bowl , mix the 1 cup of labneh and 1 tablespoon of honey with the olive oil , red wine vinegar , tomato paste , paprika and garlic . Season with salt and pepper , then add the chicken and mix well . Cover and refrigerate for at least one hour or overnight .
3 . Meanwhile , pour the remaining labneh and honey into a serving bowl . Garnish with a few pomegranate seeds . Set aside in the fridge .
4 . Remove the chicken from the fridge and divide the pieces evenly among the 4 skewers . Remove any excess marinade so the pieces cook uniformly .
5 . In a skillet or on the barbecue , cook the skewers over medium-high heat until the inside is cooked through and the exterior is golden brown .
6 . Lightly heat the flatbread . Place the skewers on the bread and garnish with a lime wedge , red onions and cilantro . Serve with the honey labneh .
44 Valdosta Scene | June 2022