Recipe from Weber's On the Grill™: Chicken & Sides by Jamie Purviance
Turkish Chicken Kabobs with Red Pepper and Walnut Sauce
People
Serves 6
Marinating Time
1 h
Grilling Time
8 to 10 min.
Prep Time
15 min.
- People
- Serves 6
- Marinating Time
- 1 h
- Grilling Time
- 8 to 10 min.
- Prep Time
- 15 min.
the Ingredients
Marinade
- 1 teaspoon mustard powder
- 1 teaspoon granulated garlic
- 1 teaspoon kosher salt
- ½ teaspoon ground cumin
- ½ teaspoon freshly ground black pepper
- ¼ cup extra-virgin olive oil
- 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
- 01 If using bamboo skewers, soak them in water for at least 30 minutes.
- 02 In a large bowl whisk the marinade ingredients.
- 03 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.
- 04 Skewer the chicken pieces so that the pieces are touching but not crammed together. Cover and refrigerate for up to 1 hour.
- 05 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.
- 06 Prepare the grill for direct cooking over medium heat (180° to 230°C).
- 07 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.
the Ingredients
Marinade
- 1 teaspoon mustard powder
- 1 teaspoon granulated garlic
- 1 teaspoon kosher salt
- ½ teaspoon ground cumin
- ½ teaspoon freshly ground black pepper
- ¼ cup extra-virgin olive oil
- 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
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