Herbed Chicken Skewers with Kale-Caper Sauce
Ingredients
Pine & Pepper Spices
For the Chicken
- 1¼Large lemon (1 plus ¼ more)
- ⅝ cupOlive oil
- 1 smallShallot, roughly chopped (plus a few extra slices)
- 2½ cupsFresh cilantro, stems trimmed
- ⅓ cupFresh mint leaves, packed
- 2½ Tbsp.Fresh dill
- 2½ largeBoneless, skinless chicken breasts, cut into 1-inch cubes
- —Salt & pepper
For the Sauce
- 2½ cupsKale, stems trimmed & roughly chopped
- 1¼ Tbsp.Capers, rinsed
- 1¼ tsp.Olive oil
- ⅓ cupPlain Greek yogurt
- 2½ Tbsp.Tahini
- 1¼ Tbsp.Honey
For Skewers
- 8–10Wooden skewers, soaked for 1 hour
Directions
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1
Zest the lemon into a food processor (reserve the juice for the sauce). Add the olive oil, shallot, cilantro, mint, dill, Italian Garden Herb Blend, California Basil, Seaside Fennel Pollen Rub, and Dehydrated Minced Garlic. Pulse into a loose paste, adding a splash more olive oil if needed.
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2
Spoon off 3 Tbsp. of the paste for the sauce, then transfer the rest to a large bowl.
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3
Toss the chicken cubes through the paste with a pinch of salt and pepper. Cover and chill for at least 30 minutes (and up to overnight).
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4
For the sauce: add the kale, capers, olive oil, yogurt, tahini, honey, reserved lemon juice, and reserved paste to the food processor. Blend until smooth, taste, and season as you like.
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5
Thread the chicken onto the soaked skewers, leaving a little space between cubes.
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6
Grill or broil over medium-high heat for 8 to 10 minutes, turning a few times, until just cooked through and lightly charred at the edges.
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7
Serve with the kale-caper sauce alongside. Makes 8 to 10 skewers.
