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Prep 20min
Total50min
Servings25
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Ingredients
Marinade
1/4
cup extra-virgin olive oil
2
tablespoons lime juice
2/3
cup finely chopped cilantro
1/4
teaspoon salt
1/4
teaspoon freshly ground pepper
Jalapeño Aioli
1
teaspoon extra-virgin olive oil
1
clove garlic, finely chopped
2/3
cup mayonnaise
1/3
cup Greek plain yogurt
1
medium jalapeño chile, seeded, finely chopped (about 1/4 cup)
Kabobs
25
(6-inch) bamboo skewers
2
cups cherry tomatoes
1
large yellow bell pepper, cut into 1-inch squares
1
English (seedless) cucumber, cut lengthwise in half, sliced
1
lb Queso Fresco or Monterey Jack cheese, cut into 1-inch cubes
Cilantro leaves, if desired
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Steps
1
In large bowl, mix Marinade ingredients. Add tomatoes, bell pepper, cucumber and cheese. Cover and refrigerate about 30 minutes.
2
Meanwhile, make Jalapeño Aioli. In 6-inch skillet, heat 1 teaspoon oil over medium-high heat until hot. Cook garlic in oil about 1 minute. In small bowl, mix garlic, mayonnaise, yogurt and jalapeño chile. Refrigerate until ready to serve.
3
Drain vegetables, reserving marinade mixture. Thread skewers alternately with tomato, bell pepper, cucumber and cheese; top with cilantro leaf. Serve with reserved marinade and aioli.
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