Chicken Kabobs Gitano

  • Yield: 4 servings


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