Prep Time:
50 min (40 min resting time)
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.
