Grilled Chicken Skewers with Roasted Red Pepper Sauce

Summer is all about the grill, isn't it? There's just something about cooking and eating outside and the taste of grilled food. You can use a grill pan in your kitchen, too, and I've done that plenty of times. But now this city girl has an outdoor grill as well!

My landlord just redid our tenant roof deck and there are now grills! Yay! Bring on all the grilled things starting with chicken because I love the taste of grilled chicken. And, of course, there needs to be grilled veggies too, and pita bread, and an amazing sauce.

So let's talk about that sauce. I made a smoky roasted red pepper dip with toasted almonds and the flavor combo is amazing. It's got a lemon tang and the smoky flavor from paprika and cumin. I also added some red pepper flakes although I tend to keep my spice level wimpy. Feel free to turn up the heat as much as you can stand it.

As usual when I'm creating recipes, I just turned to my pantry filled with Ziyad products and started playing around with the flavors until I got the balance just right. Summer is going to be delicious. Enjoy!

Yield: 4 ServingsAuthor: Anita Schecter

Grilled Chicken Skewers with Roasted Red Pepper Sauce

prep time: 20 minscook time: 10 minstotal time: 30 mins

Recipe for chicken and vegetables, grilled on skewers, served with a smoky roasted red pepper sauce.

ingredients:

1 lb. chicken cut into bite size chunks

1/4 Cup Sultan olive oil

1 Teaspoon Ziyad cumin

1 Green bell pepper, cut into bite size chunks

1 Yellow bell pepper, cut into bite size chunks

1 Cup cherry tomatoes

1 Red onion, peeled and cut into bite size chunks

Salt and pepper

Roasted Red Pepper Sauce:

1/4 Cup Ziyad raw almonds

1 Clove garlic, peeled

1 Cup roasted red peppers

2 Tablespoons lemon juice

1/4 Cup olive oil

1 Teaspoon Ziyad cumin

1/2 Teaspoon Ziyad paprika

1/4 Teaspoon salt, or to taste

Pinch Ziyad crushed red chili flakes, to taste

instructions:

To make the chicken and vegetable skewers, whisk the olive oil and cumin together in a large bowl. Add the chicken and vegetables and toss to coat.

Thread the pieces onto 4 metal or wooden skewers. Note that, if using wooden skewers, soak them in water for a few minutes before using. That will help keep them from catching fire on the grill. Season with salt and pepper.

Pre-heat your grill to medium high and arrange the skewers on the grill so they are not touching. Grill for 7 to 8 minutes, turning once, until the chicken is thoroughly cooked and the vegetables are slightly charred.

Add the raw almonds to a large skillet or cast iron pan and place on high heat, stirring often, for a couple of minutes until they become fragrant. Be careful not to burn them.

Add the almonds to a food processor and pulse until dust. Pour into a separate bowl and set aside.

Add the garlic, red peppers, lemon juice and spices to the food processor and pulse until thoroughly broken up and mixed. Add the almonds back into the mixture and, with the machine running, pour the olive oil through the feeder tube until you have a sauce. Season to taste.

Created using The Recipes Generator

This recipe is sponsored by Ziyad. Thank you for supporting the products I love and use in my kitchen.