I finally found a use for the Sweet and (Slightly Spicy) Romesco Sauce I made last week (other than smearing it all over bread).

I marinated chicken in lemon, olive oil, salt, pepper, garlic and some fresh cilantro. I only meant to marinate the chicken for an hour or two but it was pouring outside so grilling was not an option. It ended up in the fridge for 24 hours…. And we ordered takeout instead. 😦

I wanted some sweet veggies to balance the flavor of the nutty romesco so I went with red and green peppers, along with some red onion.

We fired up the grill and threw on two potatoes, coated in olive oil and sea salt. If you’re not a fan of the skins, this might change your mind.

Stevo poked a few holes in each and then wrapped them in foil. They were on the grill for about an hour. Tasty little buggers.

Next came the kebabs.

I then coated each piece of chicken with the romesco sauce.

They went on the grill for 10-15 minutes.

Here’s the breakdown…

Romesco sauce (see prior post)
1 lemon
1 lbs of chicken breasts, cut into 1/2 inch cubes
1/4 cup olive oil
1/4 cup fresh cilantro, diced
Sea salt
Pepper
4 cloves of garlic, smashed
1 tsp red pepper flakes

Combine all of the above and marinade for 30 minutes on the counter or up to 24 hours in the fridge.

Cut up 1 green pepper, 1 red pepper and half a red onion and set aside.

If using wooden skewers, soak them in water for an hour.

When adding the veggies and chicken to the skewers, be sure not to pack the ingredients too tightly.

Brush the chicken and veggies with the romesco sauce (be sure to set aside some for serving before you start double dipping the brush you’re using to coat the chicken).

And there you have it!!