Name: Turkish Chicken Kabobs with Red Pepper and Walnut Sauce
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 6 servings
Ingredients: 1 teaspoon mustard powder; 1 teaspoon granulated garlic; 1 teaspoon kosher salt; ½ teaspoon ground cumin; ½ teaspoon freshly ground black pepper; ¼ cup extra-virgin olive oil; 6 boneless, skinless chicken breast halves, each about 6 ounces; 1½ roasted red peppers (from a jar), drained; ½ cup/50 grams toasted walnuts; ½ cup/120 milliliters extra-virgin olive oil; ¼ cup/12 grams soft fresh bread crumbs; 2 tablespoons balsamic vinegar; ½ teaspoon ground cumin; ¼ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper

Ingredients

Marinade

Sauce

Special Equipment

metal or bamboo skewers

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Instructions

If using bamboo skewers, soak them in water for at least 30 minutes.
In a large bowl whisk the marinade ingredients.
Cut each chicken breast lengthwise in half and then cut each half crosswise into 1- to 1½-inch pieces. Place the chicken pieces in the marinade and turn to coat them evenly.
Skewer the chicken pieces so that the pieces are touching but not crammed together. Cover and refrigerate for up to 1 hour.
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 little warm water.
Prepare the grill for direct cooking over medium heat (350° to 450°F) .
Prepare the grill for cooking over medium heat (400°F) .
Brush the cooking grates clean. Grill the kabobs over direct medium heat, with the lid closed, 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.
Brush the cooking grates clean. Grill the kabobs over direct medium heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F , 8 to 10 minutes, turning once or twice. Remove from the grill and serve warm with the sauce.
Brush the cooking grates clean. Grill the kabobs over medium heat, with the lid closed, until the thickest part of the chicken registers 165°F , 8 to 10 minutes, turning once or twice. Remove from the grill and serve warm with the sauce.