Grilled Chicken Kebabs With Romesco Sauce Recipe

Name: Grilled Chicken Kebabs With Romesco Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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
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
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
Note: Nutritional analysis is per serving.
5
Smoked Spanish paprika, also known as pimenton, is available in the spice aisles of many grocery stores.

742

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Grilled Chicken Kebabs With Romesco Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Chicken Kebabs With Romesco Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions