Romesco sauce has its roots in the Spanish province of Catalonia. Although the mixture has lots of variations, most combine roasted red peppers, nuts, garlic, and crusty bread to make a thick sauce that often tops grilled fish.
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
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.
This is the recipe my boys ask for when they come home. And now two of them have asked for the recipe. The oldest makes it for his friends quite often, and he and his younger brother made it for the entire family at our reunion this summer. Now the younger brother is asking for the recipe! We double the Romesco sauce, and hope we'll have enough for leftovers, or to use with fish another meal.
The marinade itself was outstanding and then the romesco sauce put it over the top. The hubby is often skeptical of anything that's not in the usual rotation, but he devoured this! Kebabs are sometimes a letdown because they can be dry and boring but these were neither.
"Do I have to eat what Dal's cooking for dinner?" the six-year-old munchkin whined as we headed to the dojo while my husband prepared dinner. "I know I won't like it." "You've never had it before; you don't know that you won't like it." After he ate more than some of the adults at the table, (dang, no leftovers) he deemed it better than pizza. Fantastic recipe.
One of my favorite kabab recipes on myrecipes.com. The spanish paprika really gives it a wonderfully distinctive flavor. The Romesco sauce is great too. I sometimes make it just to use as a dip for pita and vegetables.
My entire family LOVES this recipe, even finicky little ones - I've been making it for 5 years now, mostly in the summer. The kids don't have to eat the Romesco sauce if they don't like it, and you'll hope they don't so that you can have extra. It's so yummy and easy to make. Pair with a salad or fresh green beans and you have the perfect summer dish!
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