Chicken and veggie kebabs with romesco sauce
3
Points® value
Total Time
1 hr 54 min
Prep
20 min
Cook
24 min
Serves
4
Difficulty
Easy
Romesco, is an all-purpose Spanish sauce made with roasted tomatoes and peppers, paprika, sherry vinegar, and almonds. It’s often served spooned over red meats, fish and chicken but it’s also delicious served as a vegetable dip or spread on toast. Here, we char the tomatoes and peppers on the grill before pureeing them to achieve the sauce’s characteristic smokiness. Sherry vinegar is made from sherry, a fortified wine that hails from Spain, and has a slightly sweet nutty taste that enhances the flavor of the almonds without overpowering them. If you can’t find sherry vinegar at your local supermarket, red wine vinegar makes an excellent substitute.
Ingredients
Sherry vinegar
2 tbsp(s)
Extra virgin olive oil
1½ tbsp(s)
Paprika
½ tsp(s)
Table salt
¾ tsp(s)
Black pepper
¼ tsp(s)
Uncooked boneless skinless chicken breast
1 pound(s), cut into 1/2-inch pieces
Red bell pepper
2 medium
Tomato
1 large
Slivered almonds
3 tbsp(s), toasted
Garlic
2 clove(s), large
Zucchini
1 medium, cut into 3/4-inch slices
Cremini mushrooms
½ pound(s), or button mushrooms, stems removed