Chicken Kabobs and Fatoush Salad

Chicken Kabobs:

Ingredients:

• 1 package Pasture Project spicy bomba breast (or any favorite flavor, reserve extra marinade from the bag
• 3 shallot, cut into chunks
• 1 large Anaheim or bell pepper, cut into chunks
• 5 wooden or metal skewers 

Instructions:

1. Preheat your grill to medium-high heat.
2. Thread the marinated chicken cubes onto skewers, alternating with chunks of shallot and bell pepper.
3. Place the skewers on the grill and cook for 5-6 minutes per side, until the chicken is cooked through and slightly charred on the edges. Baste occasionally with the reserved marinade.
4. Once cooked, remove the skewers from the grill and let them rest for a few minutes. Garnish with fresh parsley or cilantro if desired.

Fatoush Salad:

Ingredients:

• 4 cups chopped gem or romaine lettuce
• 1 large cucumber, diced
• 2 medium tomatoes, diced
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh mint leaves
• 1/4 cup sliced radishes
• 1/4 cup diced red onion
• 1/4 cup extra virgin olive oil
• Juice of 1 lemon
• 1 tablespoon sumac 
• 1 tablespoon pomegranate molasses (honey also works great)
• Salt and pepper to taste
• 2 pieces Pita bread, torn into chunks
• 3 tablespoons olive oil

Instructions:

1. Mix the torn pita with the olive oil and bake in a 400 degree oven until golden and crisp, set aside.
2. In a large salad bowl, combine the chopped romaine lettuce, diced cucumber, diced tomatoes, chopped parsley, chopped mint, sliced radishes, diced red onion and pita crisps.
3. In a mason jar combine the extra virgin olive oil, lemon juice, sumac, molasses, salt, and pepper to make the dressing. Shake vigorously.
4. Pour the dressing over the salad and toss gently to coat all the ingredients.
5. Taste and adjust seasoning if needed.
6. Serve the fatoush salad immediately, garnished with toasted pita bread pieces if desired.