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
Preparation
In large bowl, mix Marinade ingredients. Add tomatoes, bell pepper, cucumber and cheese. Cover and refrigerate about 30 minutes.
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.
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.
