Fresh Vegetable Kabobs with Jalapeño Aioli

Name: Fresh Vegetable Kabobs with Jalapeño Aioli
Prep time: 20 min
Total time: 50 min
Yield: 25
Cuisine: Mexican
Ingredients: 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; 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); 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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Prep 20 min
Total 50 min
Ingredients 16
Servings 25

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Yogurt provides a simple addition to jalapeño aioli that’s served with cheesy vegetable kabobs - a tasty appetizer.

by Qué Rica Vida Cocina

Updated Sep 27, 2013

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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

Directions

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.

Nutrition Information

130 Calories, 11g Total Fat, 4g Protein, 3g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Kabob

Calories: 130

Calories from Fat: 100

Total Fat: 11g; 18%

Saturated Fat: 4g; 19%

Trans Fat: 0g

Cholesterol: 15mg; 5%

Sodium: 230mg; 10%

Potassium: 140mg; 4%

Total Carbohydrate: 3g; 1%

Dietary Fiber: 0g; 0%

Sugars: 3g

Protein: 4g

% Daily Value*:

Vitamin A: 8%; 8%

Vitamin C: 30%; 30%

Calcium: 10%; 10%

Iron: 0%; 0%

Exchanges:

0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

Yogurt provides a simple addition to jalapeño aioli that’s served with cheesy vegetable kabobs - a tasty appetizer.