You are here: Home » Recipes » Chicken Kabobs Gitano Chicken Kabobs Gitano Yield 4 servings PrintEmail Ingredients Lemon Romesco Sauce2 -- red bell peppers1/4 cup slivered almonds, toasted1 slice white bread, crusts trimmed2 -- garlic cloves, peeled1/2 cup diced tomato2 tablespoons olive oil2 tablespoons sherry vinegar2 teaspoons grated lemon zest1 teaspoon ground cumin1/2 teaspoon salt1/4 teaspoon cayenneChicken1 tablespoon olive oil2 teaspoons smoked paprika2 teaspoons packed brown sugar1 teaspoon ground cumin1 teaspoon dried oregano1/2 teaspoon salt1/4 teaspoon ground black pepper1/4 teaspoon ground fennel seed1 1/2 pounds skinless, boneless chicken breasts, cut into 1 inch pieces24 -- 1 inch pieces red bell pepper24 -- 1 inch pieces poblano chile Instructions For sauce, arrange bell peppers skin side up on large sheet of foil on baking sheet. Broil 4 inches from heat for 12 to 15 minutes or until skin is blackened. Fold foil over peppers to cover; let stand 5 minutes. Peel skins from peppers. Place in blender or food processor the almonds, bread and garlic; process until nuts are ground. Add peeled roasted peppers, tomato, oil, vinegar, lemon zest, cumin, salt and cayenne. Cover; process until pureed. For chicken, in large bowl combine oil, paprika, brown sugar, cumin, oregano, salt, pepper and fennel seed; mix well. Add chicken pieces and stir until evenly coated. Thread chicken onto eight wooden skewers, alternating with pieces of red bell pepper and poblano and leaving 1/4 inch space between each piece. Grill chicken over medium heat on stovetop ridged grill pan or broil for 4 minutes per side or until cooked through. Serve kabobs with romesco sauce. Garnish with lemon slices and oregano sprigs, if desired. Makes 4 servings.