We have been bringing you kabob REALNESS all month long. To finish off our June grilling series, we’re throwing down a tasty grilled chicken with a delicious marinade and dipping sauce.
Kyle has been obsessed with his Big Green Egg. Anyone who has ever used one knows that it is not a weird sounding sex toy an amazing tool. From smoked pies and mac and cheese to grilled burgers and pizzas, Kyle has used this thing more than his sister’s Easy-Bake Oven. And we aren’t talking about like back in the day growing up. This was like last week.
serves 4-6
- 3-4 large chicken breasts, boneless, skinless and trimmed of fat, cut into 1½” cubes
- 1 bell pepper, red, green or yellow
- 1 red onion
- 12-15 cherry tomatoes
- 10-12 white mushrooms, whole
for the marinade:
- 1/4 cup olive oil
- 2 teaspoons dry mustard
- 2-3 garlic cloves, minced
- 1½ teaspoon smoked sea salt, such as Maldon
- 1/2 teaspoon black pepper
- 1 teaspoon cumin
for the sauce:
- 1/2 cup walnuts, toasted
- 1 12-ounce jar of roasted red peppers, drained
- 1/4 cup panko bread crumbs
- 1/2 teaspoon cumin
- 2 tablespoons balsamic vinegar
- 1/4 cup olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
special equipment:
- metal or wooden skewers (soak wooden ones in water for at least 30 minutes before using)
- OR, we used firewire skewers and loved them
Preheat grill to medium high heat, around 400 degrees.
Assemble kabobs by threading chicken alternated with vegetables onto your skewers. Place in a shallow dish, such as a 13×9.
Whisk the marinade ingredients together and pour evenly over the kabobs, turning them to coat. Marinate for at least an hour, and up to six hours.
While chicken is marinating, make the sauce by placing all ingredients into a blender and food processor and pulsing until you get your desired consistency. There’s no right or wrong way to do this. We like ours as a whipped, creamy sauce so we let it go quite a while.
Cook chicken by placing on preheated grill and turning every 8 minutes or so. Cook until no longer pink in the center, about 12-15 minutes total.
Carefully remove from skewers, plate and serve with a dollop of sauce.