Jul 14 2026
Restaurants›Neomonde Mediterranean Durham›Gluten Free Recipe

Gluten Free Recipe

Inspired by Neomonde Mediterranean Durham
Time1h
Serves4

Chicken kabob, Fattoush, Choice of Hummus, choice of Black Bean Salad or Butternut Squash Salad, Mjadarah.

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Ingredients

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Chicken Kabob

Fattoush Salad

Hummus

Black Bean Salad

Butternut Squash Salad

Mjadarah

Method

Chicken Kabob

  1. 1

    Prepare Chicken Marinade

    In a bowl, mix olive oil, lemon juice, minced garlic, ground cumin, paprika, salt, and black pepper.

  2. 2

    Marinate Chicken

    Cut chicken breast into 1-inch cubes and add to the marinade. Mix well to coat the chicken. Cover and refrigerate for at least 1 hour.

  3. 3

    Prepare Skewers

    Soak wooden skewers in water for 30 minutes to prevent burning. Thread marinated chicken onto skewers.

  4. 4

    Grill Kabobs

    Preheat the grill to medium-high heat. Grill the kabobs for 10-15 minutes, turning occasionally, until chicken is cooked through.

Fattoush Salad

  1. 5

    Prepare Vegetables

    In a large bowl, combine chopped lettuce, chopped tomato, sliced cucumber, sliced radishes, and sliced green onions.

  2. 6

    Make Dressing

    In a small bowl, whisk together olive oil, lemon juice, ground sumac, and salt.

  3. 7

    Assemble Salad

    Drizzle the dressing over the salad and toss to combine. Add torn toasted pita bread on top before serving.

Hummus

  1. 8

    Blend Ingredients

    In a food processor, combine drained chickpeas, tahini, minced garlic, lemon juice, olive oil, salt, and water.

  2. 9

    Process Until Smooth

    Blend until the mixture is smooth and creamy. Adjust with more water if necessary.

  3. 10

    Serve

    Transfer the hummus to a bowl and drizzle with olive oil. Serve with pita or veggies.

Black Bean Salad

  1. 11

    Combine Ingredients

    In a bowl, mix black beans, diced red bell pepper, corn, diced red onion, and chopped cilantro.

  2. 12

    Make Dressing

    In a separate small bowl, whisk together lime juice, olive oil, and salt.

  3. 13

    Dress Salad

    Pour the dressing over the salad and toss to combine. Chill before serving.

Butternut Squash Salad

  1. 14

    Roast Squash

    Preheat the oven to 400°F (200°C). Toss butternut squash with olive oil, maple syrup, salt, and cinnamon. Spread on a baking sheet.

  2. 15

    Bake

    Roast for 25-30 minutes or until tender, turning halfway through.

  3. 16

    Assemble Salad

    In a bowl, combine roasted butternut squash with arugula. Top with crumbled feta if using, and serve warm.

Mjadarah

  1. 17

    Cook Lentils

    In a pot, combine lentils, water, and salt. Bring to a boil, then reduce heat and simmer for 20 minutes.

  2. 18

    Add Rice

    Add rinsed rice to the pot with lentils. Cover and cook for another 15-20 minutes until rice is tender.

  3. 19

    Sauté Onions

    In a skillet, heat olive oil and sauté sliced onions until golden brown. Add to the lentil-rice mixture before serving.

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