Tunisian Chicken Kebabs

By Naeniaf

Ingredients

• Tunisian Relish:
• 2 medium red bell peppers
• 1 c. dried currants
• 14 oz. jar sweet Peppadew or other sweet pickled red peppers, 1/2 c. of juices from jar reserved
• 1 c. extra-virgin olive oil
• kosher salt
• 3 lbs. skinless, boneless chicken breasts, lightly pounded and cut into 1" wide, lengthwise strips
• 3 lbs. skinless boneless chicken thighs, trimmed, cut lengthwise into 1" wide strips
• 1 c. dried currants
• 2 c. pitted green olives, chopped
• 1 c. sweet Peppadew peppers, chopped
• 1/2 c. extra-virgin olive oil
• 1/4 c. sherry vinegar
• kosher salt

Details

Servings 20
Preparation time 90mins
Cooking time 300mins

Preparation

Step 1

For Relish: In a bowl, soak the currants in hot water until plump, about 5 minutes. Drain, pressing out the excess water. Return the currants to the bowl and add the olives, Peppadews, olive oil, and vinegar. Season the relish with salt.

For Kebabs: 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 c. of hot water until plump, about 5 minutes. Drain and transfer the currants to a blender. Add the roasted peppers, Peppadews and their liquid and the 1 c. of olive oil and puree. Season the marinade lightly with salt.

Thread the chicken breast and thigh strips separately on 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. 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 Tunisian Relish.