I got this delicious recipe from my mother in law, Ruth. It has a spicy red sauce you can put on the kebobs if you choose, and it is sooooo good.
Servings: 4
Ingredients:
- wood skewers
- 2 lbs chicken breasts cut into 1.5" cubes
- 1/2 cup chopped fresh cilantro
- 1/2 cup extra-virgin olive oil (divide 1/4 cup & 1/4 cup)
- 2 tablespoons fresh lime juice
- 2 teaspoons plus 1 tbsp. mined garlic
- 1 teaspoon coarse kosher salt
- 1 teaspoon smoked Spanish paprika (pimenton)
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup peeled roasted red peppers (canned or fresh)
- 1/3 cup whole almonds or hazelnuts
- 1 slice crusty bread, toasted and cut into cubes (usually uses big sourdough from grocery store)
- 1 tablespoon sherry vinegar/red wine vinegar
- 2 bunches green onions, root ends trimmed
Preparation:
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. (Really good if you marinate the night before)
2. Meanwhile, put roasted peppers, nuts, bread, vinegar, remaining 1tbsp. minced garlic, and 1/4 cup olive oil in food processor and whirl until pureed; sauce will be thick.
3. Preheat a gas or charcoal grill to medium-high (you can hold our 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.
4. Serve hot, accompanied by sauce. Best served over cilantro lime rice.
picture via myrecipes.com
