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Herbed Chicken Skewers with Kale Caper Sauce Recipe

Name: Herbed Chicken Skewers with Kale Caper Sauce
Prep time: P0Y0M0DT0HM0S
Cook time: P0Y0M0DT0HM0S
Total time: P0Y0M0DTHM0S
Yield: 0.00 No unit
Cuisine: American
Ingredients: 1 large lemon; 1/2 cup olive oil; 1 small shallot, roughly chopped; 2 cups fresh cilantro, stems trimmed; 1/4 cup packed fresh mint leaves; 2 Tbsp. fresh dill; 2 Tbsp. Pyramid Peak Lemon Pepper; 2 Tbsp. California Paprika; 2 Tbsp. California Fennel Pollen; 2 Tbsp. Minced Garlic; 2 large boneless, skinless chicken breasts, cut into 1-inch cubes; salt & pepper; 2 cups roughly chopped kale (stems trimmed); 1 Tbsp. capers, rinsed; 1 tsp. olive oil; 1/4 cup plain Greek yogurt; 2 Tbsp. tahini; 1 Tbsp. honey; 1 large fennel bulb; 1 large lemon; olive oil for brushing

This is a unique grilled skewer recipe that has a great balance of fresh herb, tangy lemon, and sweet fennel to complement the lemon pepper.

YIELD
6 to 8 skewers

INGREDIENTS

For chicken:
1 large lemon
1/2 cup olive oil
1 small shallot, roughly chopped
2 cups fresh cilantro, stems trimmed
1/4 cup packed fresh mint leaves
2 Tbsp. fresh dill
3 Tbsp. Pyramid Peak Lemon Pepper
1 tsp. California Paprika
1/2 tsp. California Fennel Pollen
1 1/2 tsp. Minced Garlic
2 large boneless, skinless chicken breasts, cut into 1-inch cubes
salt & pepper
For sauce:
2 cups roughly chopped kale (stems trimmed)
1 Tbsp. capers, rinsed
1 tsp. olive oil
1/4 cup plain Greek yogurt
2 Tbsp. tahini
1 Tbsp. honey
For skewers:
8 Bamboo Skewers, soaked in water for 1 hour
1 large fennel bulb
1 large lemon
olive oil for brushing

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NOTES

Also delicious served with our Harissa Yogurt Sauce for dipping.

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This is a unique grilled skewer recipe that has a great balance of fresh herb, tangy lemon, and sweet fennel to complement the lemon pepper.

DIRECTIONS

For chicken: Zest lemon into food processor bowl; reserve juice for sauce. Add remaining ingredients except chicken and salt & pepper. Pulse into a thin paste, adding more olive oil if necessary. Reserve 3 Tbsp. for the sauce and transfer remaining paste to a large bowl. Add chicken and salt & pepper to taste. Toss to coat chicken in paste. Cover and refrigerate for 2 to 4 hours or up to overnight.

For sauce: Preheat oven to 350 degrees. Toss kale and capers with oil and salt & pepper. Bake on a cookie sheet for 5 min., stirring half way through. Let cool. Place reserved 3 Tbsp. paste in food processor with roasted kale and capers, yogurt, tahini, honey and reserved lemon juice. Pulse until smooth. Cover and refrigerate until ready to serve.

For skewers: Preheat well-oiled grill to medium-high. Cut fennel into pieces about the same size as chicken. Cut lemon into 1-inch segments. Thread alternating pieces of marinated chicken, fennel and lemon onto skewers. Brush skewers with olive oil before setting on the grill. Cook on one side for about 3 min. then flip and cook 3 more min. or until chicken is cooked through. Serve warm with sauce for dipping.

THANKS TO
Savory Spice Test Kitchen

NUTRITION

Gluten-Free

Nut-Free