Kebabs are fun to make, except for the cubing but if you are smart like I am, you will find a friend to help.
I love my chicken but I do know there are those who find it bland. If this is you, try this recipe. The spices help to make a sometimes-bland chicken breast a total rock-star and the small bites cook quickly keeping it nice and moist.
I know I sometimes use a music analogy too frequently, but I really do see food as a symphony...
Grilled Chicken Kebabs with Romesco Sauce (Adapted from Sunset Cookbook)
* 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 lemon juice
* 2 teaspoons plus 1 tbsp. minced garlic
* 1 teaspoon coarse kosher salt
* 1 teaspoon smoked Spanish paprika
* 1/2 teaspoon freshly ground black pepper
* 3/4 cup peeled roasted red peppers (canned or fresh)
* 1/4 cup pine nute, toasted
* 1 slice crusty bread, toasted and cut into cubes
* 1 tablespoon champagne vinegar
* 2 bunches green onions, root ends trimmed
1. 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, lemon juice, 2 tsp. garlic, salt, smoked paprika, and pepper. Toss to coat, then marinate, chilled, 25 minutes.
2. 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.
3. 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.