Tunisian Chicken Kebabs w/ Currants & Olives

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This Tunisian chicken kebab recipe is a flavor bomb.

Total Time:

55 min

Prep Time:

50 min (40 min resting time)

Cook Time:

5 min

Ingredients:

1/2 cup dried currants

1 cup jarred Peppadew peppers, plus 1/4 cup of their juice (substitute with sweet pickled peppers if you can't find these peppers at specialty grocery stores or salad bars in grocery stores)

1 large red pepper, roasted, peeled & seeded

1/2 cup extra virgin olive oil

Kosher salt to taste

2 pounds boneless, skinless chicken breasts, cut into 1 inch cubes

For Tunisian Relish:

1/2 cup dried currants or black raisins

1 cup pimiento stuffed green olives (or pitted Manzanilla olives), chopped

1/2 cup Peppadew peppers, finely chopped

1/4 cup extra virgin olive oil

1/4 cup aged sherry vinegar

1/2 tsp kosher salt

8 skewers

Directions:

Place the currants in a small bowl with 1/4 cup warm water and let sit for 10 minutes until they have plumped up.

Drain the currants and place in a blender. Put in the Peppadew peppers and juice, olive oil; bell pepper, and 1 tablespoon salt and blend until smooth.

Pour half of the mixture into a bowl and mix with the chicken thoroughly. Save the remaining mixture until later.

Cover and let marinate in the refrigerator for 30 minutes or up to 4 hours.

While chicken marinates make the relish. Place the currants in a small bowl with 1/4 cup warm water and let sit for 10 minutes until they have plumped up.

Drain the currants and discard the water. Put the currants in a bowl along with Peppadews, olives, olive oil, vinegar and salt. Stir well to combine. Serve with the grilled chicken kebabs.

Heat a grill or griddle to high.

Thread 4 to 6 pieces of chicken onto each skewer.

Sprinkle salt on the chicken to taste.

Grill for about 5 minutes turning the skewers so that the chicken browns on all sides.

Take the kebabs off the grill and transfer to a serving dish. Brush each skewer with the reserved puree.

Top each skewer with a spoonful of the relish. Serve warm or at room temperature.

Tags:

Tunisian