Place the chicken in a gallon-sized zip-top bag or medium-sized bowl. Spoon the marinade over the chicken and toss well. Then, place it in the fridge for at least 1 hour, but it’s best to let it marinate overnight.

Meanwhile, soak the bamboo skewers in water until you’re ready to use them.

In a blender, add all of the Minted-Ricotta Hummus ingredients and pulse until smooth. Then, scrape the mixture into a small bowl, cover it and set it aside in the fridge until you’re ready to use it. 

Preheat the grill to high or set the broiler in the oven to high.

When you’re ready to assemble the kabobs, in a medium-sized bowl, toss the spring vegetables in the 2 tablespoons of olive oil, ½ teaspoon of salt and ½ teaspoon of black pepper. Scrape most of the marinade off of the chicken, so it is lightly coated but not caked on. Then, alternate threading the chicken with vegetables or mandarin wedges onto the bamboo skewers. Repeat until all the ingredients are used. 

Place the skewers on the grill or broiler pan in the oven. Cook until the chicken is caramelized on the outside and no longer pink in the center, about 5 minutes on each side. 

Garnish the kabobs with Crumbled Feta Cheese and serve them with the Minted-Ricotta Hummus.

This is a great dish served alongside couscous or pitas or served on top of a salad.