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Mediterranean Delights
Grilled Chicken Kabobs
Spanish Style
Serves 6
2 lbs skinless, boneless chicken breasts, cut into 1 to 1 1/2 inch cubes
1/2 cup chopped fresh cilantro
2 Tbsp extra-virgin olive oil
3 Tbsp fresh lime juice
2 cloves garlic, minced
1 tsp coarse kosher salt
1 tsp smoked Spanish paprika (pimenton)
1/2 tsp freshly ground black pepper
2 bunches green onions, root ends trimmed
extra olive oil for brushing onions
Give your cookout a Latin flavor with this Spanish dish. The chicken is infused with lime, cilantro, garlic, olive oil, and smoked paprika. It takes only 30 minutes to marinate the chicken and cooks quickly on the grill. Serve it with grilled green onions and Romesco sauce along with rice.
Spanish Style
Serves 6
2 lbs skinless, boneless chicken breasts, cut into 1 to 1 1/2 inch cubes
1/2 cup chopped fresh cilantro
2 Tbsp extra-virgin olive oil
3 Tbsp fresh lime juice
2 cloves garlic, minced
1 tsp coarse kosher salt
1 tsp smoked Spanish paprika (pimenton)
1/2 tsp freshly ground black pepper
2 bunches green onions, root ends trimmed
extra olive oil for brushing onions
Give your cookout a Latin flavor with this Spanish dish. The chicken is infused with lime, cilantro, garlic, olive oil, and smoked paprika. It takes only 30 minutes to marinate the chicken and cooks quickly on the grill. Serve it with grilled green onions and Romesco sauce along with rice.
1. Prepare skewers for grilling. If using wood skewers, soak in cold water at least 30 minutes before using. If metal, wash thoroughly prior to using and brush lightly with olive oil.
2. In a large bowl or resealable plastic bag, combine chicken, cilantro, olive oil, lime juice, garlic, salt, smoked paprika, and pepper. Toss to coat, then marinate, chilled, 30 minutes.
3. Preheat a gas or charcoal grill to medium-high.
4. Thread chicken onto skewers, discarding marinade. Drizzle or brush green onions with some olive oil.
5. Lay skewers on grill (cover if using gas) and cook 5 minutes. Turn skewers over.
6. Place green onions on grill. Cook 5 minutes, until chicken is browned and cooked through and onions are charred in places. Serve hot, accompanied by Romesco sauce and rice.
You can broil this in the oven for 6 -7 minutes turning and broil another 5 - 6 minutes. The green onions do not require as much time under the broiler. I have even baked these kabobs on 475 degrees F, but it does require more time about 25 to 30 minutes, depending on thickness of the chicken.
Enjoy!
2. In a large bowl or resealable plastic bag, combine chicken, cilantro, olive oil, lime juice, garlic, salt, smoked paprika, and pepper. Toss to coat, then marinate, chilled, 30 minutes.
3. Preheat a gas or charcoal grill to medium-high.
4. Thread chicken onto skewers, discarding marinade. Drizzle or brush green onions with some olive oil.
5. Lay skewers on grill (cover if using gas) and cook 5 minutes. Turn skewers over.
6. Place green onions on grill. Cook 5 minutes, until chicken is browned and cooked through and onions are charred in places. Serve hot, accompanied by Romesco sauce and rice.
You can broil this in the oven for 6 -7 minutes turning and broil another 5 - 6 minutes. The green onions do not require as much time under the broiler. I have even baked these kabobs on 475 degrees F, but it does require more time about 25 to 30 minutes, depending on thickness of the chicken.
Enjoy!
