Grilled Chicken Kebabs With Romesco Sauce

14 ingredients
5 steps

Ingredients

  • 8 wood or metal skewers
  • 2 pounds boned, skinned chicken breasts, cut into 1 1/2-in. cubes
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup extra-virgin olive oil, divided
  • 2 tablespoons fresh lime juice
  • 2 teaspoons plus 1 tbsp. minced garlic
  • 1 teaspoon coarse kosher salt
  • 1 teaspoon smoked Spanish paprika (pimenton; see Notes)
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup peeled roasted red peppers (canned or fresh)
  • 1/4 cup whole almonds or hazelnuts, toasted
  • 1 slice crusty bread, toasted and cut into cubes
  • 1 tablespoon sherry vinegar
  • 2 bunches green onions, root ends trimmed

Directions

  1. 1
    If using wood skewers, soak in cold water at least 30 minutes before using. In a large bowl or resealable plastic bag, combine chicken, cilantro, 3 tbsp. olive oil, lime juice, 2 tsp. garlic, salt, smoked paprika, and pepper. Toss to coat, then marinate, chilled, 25 minutes.
  2. 2
    Meanwhile, put roasted peppers, nuts, bread, vinegar, remaining 1 tbsp. minced garlic, and 1/4 cup olive oil in food processor and whirl until pureed; sauce will be thick.
  3. 3
    Preheat a gas or charcoal grill to medium-high (you can hold your hand 1 to 2 in. above cooking grate only 3 to 4 seconds). Thread chicken onto skewers, discarding marinade. Drizzle green onions with remaining 1 tbsp. olive oil. Lay skewers on grill (cover if using gas) and cook 4 minutes. Turn skewers over, then lay green onions on grill. Cook 4 minutes, until chicken is browned and cooked through and onions are charred in places. Serve hot, accompanied by sauce.
  4. 4
    Note: Nutritional analysis is per serving.
  5. 5
    Smoked Spanish paprika, also known as pimenton, is available in the spice aisles of many grocery stores.

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