- 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
- calories 533
- caloriesfromfat 47 %
- protein 56 g
- fat 28 g
- satfat 4.2 g
- carbohydrate 14 g
- fiber 2.9 g
- sodium 495 mg
- cholesterol 132 mg
How to Make It
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.
Meanwhile, put roasted peppers, nuts, bread, vinegar, remaining 1 tbsp. minced garlic, and 1/4 cup olive oil in food processor and whirl until puréed; sauce will be thick.
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.
Note: Nutritional analysis is per serving.
Smoked Spanish paprika, also known as pimenton, is available in the spice aisles of many grocery stores.