Turkish Chicken Kabobs with Red Pepper and Walnut Sauce

Serves: 6

Prep time: 15 minutes; Marinating time: up to 1 hour; Grilling time: 8 to 10 minutes

Special equipment: metal or bamboo skewers (if using bamboo, soak in water for at least 30 minutes)

1 teaspoon dry mustard

1 teaspoon granulated garlic

1 teaspoon kosher salt

½ teaspoon ground cumin

½ teaspoon ground black pepper

¼ cup extra-virgin olive oil

6 boneless, skinless chicken breast halves, about 6 ounces each



1½ roasted red bell peppers (from a jar), drained

½ cup toasted walnuts

½ cup extra-virgin olive oil

¼ cup plain bread crumbs

2 tablespoons balsamic vinegar

½ teaspoon ground cumin

¼ teaspoon kosher salt

¼ teaspoon ground black pepper

1. In a large bowl mix the mustard, granulated garlic, salt, cumin, and pepper. Add the oil and stir to combine.

2. Cut each chicken breast in half lengthwise and then cut each half crosswise into 1- to 1½-inch pieces. Place the chicken pieces in the bowl and turn to coat them evenly.

3. Skewer the chicken pieces so that the pieces are touching but not crammed together. Cover and refrigerate for up to 1 hour.

4. 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 bit of warm water.

5. Prepare the grill for direct cooking over medium heat (350° to 450°F).

6. Brush the cooking grates clean. Grill the kabobs over direct medium heat, with the lid closed as much as possible, 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.


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