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Ingredients Edit

Directions Edit

  1. Cut chicken, zucchinis and haloumi cheese in even pieces; dab all pieces in olive oil, sprinkle salt and pepper to taste and finally grill.
  2. Boil the fresh peas for about 10 minutes.
  3. When tender, remove from pot, strain, and blend them adding ½ cup olive oil, garlic, cumin, lemon juice, salt, pepper and plenty of spearmint.
  4. Serve the kebabs with a spoonful of the pea purée.
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