Ok, I (Marci) have to admit, it took me quite a long time to settle on a recipe for today. I knew that, in honor of Father's Day, I should really do a grilling recipe. But, as some of you know, I'm a vegetarian, making today's Foodie Friday post a minor challenge. In the end, I think I made a wonderful pick! I whipped it up this last weekend for my friends to try and they all gave it two thumbs up. Follow the jump to see Habitat's first Foodie Friday involving meat.
Alright ladies, here is what you will need.
2 medium red bell peppers
1 cup dried currants
One 14-ounce jar sweet pickled red peppers, 1/2 cup of the juices from the jar reserved
1 cup extra-virgin olive oil, plus more for grilling
3 pounds skinless boneless chicken thighs, trimmed and cut lengthwise into 1-inch-wide strips
3 pounds skinless boneless chicken breasts, lightly pounded and cut into 1-inch-wide, lengthwise strips
I also added zucchini strips soaked in balsamic vinaigrette... yum, yum, yum!
And this is what you should do.
Roast the bell peppers directly over a gas flame or under the broiler, turning, until charred all over.
Transfer to a bowl, cover with plastic wrap and let cool.
Peel, seed and core the peppers.
Meanwhile, soak the currants in 1/2 cup of hot water until plump, about 5 minutes. Drain and transfer the currants to a blender.
Add the roasted peppers, their liquid and the 1 cup of olive oil and puree. Season the marinade lightly with salt.
Thread the chicken breast and thigh strips separately onto 30 to 40 bamboo skewers and transfer to a large rimmed baking sheet.
Pour half of the marinade over the chicken, turning to coat completely. Refrigerate for 4 hours.
Refrigerate the remaining half of the marinade in a serving bowl.
Light a grill. It can be tricky, watch out for those hot spots!
Remove the chicken from the marinade, letting the excess drip off.
Season the chicken with salt.
Oil the grill grates and grill the chicken skewers over high heat, in batches if necessary and turning with tongs, until lightly charred and cooked through, about 8 minutes for the breasts and 10 minutes for the thighs.
Serve the kebabs hot or at room temperature with the reserved marinade and the Tunisian Relish.
Through the zucchini on for a few minutes towards the end for a yummy, veggie friendly meal.