Looking for the perfect dish to impress your family this Mother's Day? Dive into the vibrant flavors of Spain with our Grilled Chicken Kabobs paired with a luscious Romesco Sauce! This delightful recipe not only brings a burst of color to your table but also offers a mouthwatering combination of tender chicken and fresh vegetables, all beautifully charred to perfection. In just 45 minutes, you can create a stunning meal that will leave your loved ones raving. Ready to elevate your culinary game and make this Mother's Day unforgettable? Let’s get cooking!
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 1 lb chicken breast, cubed
- 1 red bell pepper, chopped
- 1 zucchini, sliced
- 1/4 cup olive oil
- Salt and pepper to taste
- 1 cup romesco sauce
Instructions
- Prepare the chicken by cutting boneless chicken breast into uniform 1-inch cubes, ensuring even cooking. Pat the chicken pieces dry with paper towels to help achieve better grill marks.
- Wash and chop the red bell pepper into similarly sized pieces matching the chicken cube dimensions. Slice zucchini into half-moon shapes approximately 1/2 inch thick.
- In a large mixing bowl, combine chicken cubes, chopped vegetables, olive oil, salt, and freshly ground black pepper. Gently toss to ensure even coating and seasoning.
- Preheat your grill to medium-high heat (approximately 400-450°F). Clean and oil the grill grates to prevent sticking.
- Thread the marinated chicken and vegetable pieces alternately onto metal or pre-soaked wooden skewers, leaving a small space between each piece for even heat distribution.
- Place kabobs on the preheated grill and cook for 6-7 minutes per side, rotating to ensure all sides are evenly charred and chicken reaches an internal temperature of 165°F.
- Remove kabobs from grill and let rest for 3-5 minutes to allow juices to redistribute.
- Plate the kabobs and generously drizzle with prepared romesco sauce, garnishing with fresh herbs like parsley or cilantro if desired.
- Serve immediately with additional romesco sauce on the side for dipping, accompanied by a light salad or grilled bread.
Tips
- Uniform Cuts: For even cooking, ensure that your chicken and vegetables are cut into uniform sizes. This helps everything cook at the same rate, giving you perfectly grilled kabobs.
- Marinate for Flavor: If time allows, marinate the chicken in olive oil, salt, and pepper for at least 30 minutes before grilling to enhance the flavor.
- Preheat the Grill: Always preheat your grill to medium-high heat and oil the grates to prevent sticking. This step is key for achieving those beautiful grill marks and a delicious char.
- Soak Wooden Skewers: If using wooden skewers, soak them in water for at least 30 minutes before grilling. This prevents them from burning on the grill.
- Monitor Internal Temperature: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F for safe consumption.
- Resting Time: Allow the kabobs to rest for 3-5 minutes after grilling. This helps the juices redistribute, ensuring each bite is juicy and flavorful.
- Serve with Extras: Don’t forget to serve extra Romesco sauce on the side for dipping, along with a light salad or grilled bread to complete the meal!
Nutrition Facts
Calories: 399kcal
Carbohydrates: 10g
Protein: 37g
Fat: 24g
Saturated Fat: 4g
Cholesterol: 93mg
