Chicken Kabobs Gitano

  • Yield 4 servings


Lemon Romesco Sauce
2 -- red bell peppers
1/4 cup slivered almonds, toasted
1 slice white bread, crusts trimmed
2 -- garlic cloves, peeled
1/2 cup diced tomato
2 tablespoons olive oil
2 tablespoons sherry vinegar
2 teaspoons grated lemon zest
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne
1 tablespoon olive oil
2 teaspoons smoked paprika
2 teaspoons packed brown sugar
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground fennel seed
1 1/2 pounds skinless, boneless chicken breasts, cut into 1 inch pieces
24 -- 1 inch pieces red bell pepper
24 -- 1 inch pieces poblano chile


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.



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