Lemon Garlic Chicken Kabobs with Romesco Sauce
Marinated in lots of fresh lemon and garlic and served with a flavorful homemade romesco sauce for dipping, these grilled lemon garlic chicken kabobs are perfect for any summer cookout!
Servings 6 servings
Calories 310kcal
Ingredients
Romesco Sauce
- 3 medium tomatoes (about 1 lb) cored and quartered
- 1 medium sweet pepper, cored and quartered
- 3 medium whole cloves garlic
- 2 medium dried ancho chiles
- 1 slice toasted or stale bread, torn into bite-sized pieces
- 1/4 cup sliced almonds, toasted
- 1 tablespoon white wine vinegar
- 3 tablespoons extra-virgin olive oil
- Salt and pepper to taste
Lemon Garlic Chicken Kabobs
- 1/4 cup freshly-squeezed lemon juice
- 2 tablespoons extra-virgin olive oil
- 2 medium cloves garlic, minced
- 2 tablespoons minced fresh parsley
- 1 tablespoon minced fresh oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1-1/2 lbs boneless skinless chicken thighs, cut into 1-inch cubes
- 1 large red onion, cut into 1-inch chunks
- 1 large zucchini, cut into 1/2-in slices
Instructions
Romesco Sauce
- Preheat oven to 400F. Line a medium sheet pan with parchment paper and arrange tomato halves and red pepper halves cut-side down and garlic on sheet pan.
- Roast tomatoes, pepper, and garlic at 400F 30-35 minutes until softened and slightly blistered in spots. Allow to cool slightly, then remove skin from tomatoes, pepper, and garlic and discard.
- Place ancho chiles in a medium bowl and carefully pour boiling water over top. Place something heavy on top of peppers to fully submerge them in water for 15 minutes to allow them to soften.
- Remove peppers from water and transfer to a cutting board. Remove stem and seeds and finely chop pepper.
- Place ancho chiles, roasted tomatoes, red pepper, garlic, bread pieces, almonds, vinegar, and olive oil in a food processor or blender. Process sauce until smooth, scraping down sides as necessary. Season romesco with salt and pepper to taste and store in refrigerator until ready to serve.
Lemon Garlic Chicken Kabobs
- In a large bowl, whisk lemon juice, olive oil, garlic, parsley, oregano, salt, and pepper until combined.
- Place chicken in a sealable bag or a bowl and pour marinade over top. Seal bag shut and place on a plate or cover bowl. Marinate chicken in fridge at least 2 hours or up to 12.
- Remove chicken from marinade and pat dry with paper towels, discarding marinade. Thread chicken onto skewers with red onion and zucchini.
- Grill kabobs over medium-high heat, turning occasionally until chicken registers 165F and vegetables are tender. Serve chicken warm with romesco sauce and enjoy!
Notes
Storing Instructions
Store kabobs and sauce in refrigerator up to 6 days.
Nutrition
Serving: 1 kabob (with 1/4 cup sauce) | Calories: 310kcal | Carbohydrates: 13.1g | Protein: 26.1g | Fat: 18.4g | Saturated Fat: 2.8g | Cholesterol: 95mg | Sodium: 512mg | Potassium: 500mg | Fiber: 3.9g | Sugar: 5.9g | Calcium: 87mg | Iron: 2mg