6
boneless, skinless chicken breast halves, each about 170 grams
Sauce
1½
roasted red peppers (from a jar), drained
50 grams
toasted walnuts
120 milliliters
extra-virgin olive oil
12 grams
soft fresh bread crumbs
2 tablespoons
balsamic vinegar
½ teaspoon
ground cumin
¼ teaspoon
kosher salt
¼ teaspoon
freshly ground black pepper
Special Equipment
metal or bamboo skewers
Instructions
If using bamboo skewers, soak them in water for at least 30 minutes.
In a large bowl whisk the marinade ingredients.
Cut each chicken breast lengthwise in half and then cut each half crosswise into 2.5- to 4-centimeter pieces. Place the chicken pieces in the marinade and turn to coat them evenly.
Skewer the chicken pieces so that the pieces are touching but not crammed together. Cover and refrigerate for up to 1 hour.
In the bowl of a food processor or blender combine the sauce ingredients and process to create a pesto-like consistency. For a thinner sauce, add a little warm water.
Prepare the grill for direct cooking over medium heat (180° to 230°C).
Prepare the grill for cooking over medium heat (200°C).
Brush the cooking grates clean. Grill the kabobs over direct medium heat, with the lid closed, until the meat is firm to the touch and opaque all the way to the center, 8 to 10 minutes, turning once or twice. Remove from the grill and serve warm with the sauce.
Brush the cooking grates clean. Grill the kabobs over medium heat, with the lid closed, until the meat is firm to the touch and opaque all the way to the center, 8 to 10 minutes, turning once or twice. Remove from the grill and serve warm with the sauce.