Grilled Chicken Skewers with Salmorejo

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Grilled Chicken Skewers with Salmorejo / Brochetas de Pollo con Salmorejo

Grilled Chicken Skewers with Salmorejo / Brochetas de Pollo con Salmorejo.

In summer time, nothing attracts people faster than a delicious and colorful grilled chicken kebab, and Salmorejo goes perfectly as a flavorful dipping sauce! Salmorejo comes from Córdoba, Spain and is a cold, tomato-based soup similar to gazpacho. Salmorejo has a smooth texture and lots of flavor, which makes it perfect for grilled vegetables, salads, and marinades. Kebabs are a fun to assemble with friends and family and can be made the night before. If you are having people over with different food allergies or preferences, kebabs are a great way to cater to everyone’s needs!

Grilled Chicken Skewers with Salmorejo

Prep Time: 20 mins
Cook Time: 15 -20 mins

Ingredients

  • For the Salmorejo
  • 10 tomatoes, peeled and seeded
  • 2 cloves of garlic
  • 1 teaspoon of salt
  • 1 tablespoon of balsamic vinegar
  • 3 pieces of day old bread
  • 1/2 cup of olive oil
  • For the Kebabs
  • 2 chicken breasts
  • 1 teaspoon of salt
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of onion powder
  • 1/2 teaspoon of black pepper
  • 1 tablespoon of olive oil
  • 3 different bell peppers
  • 1 zucchini
  • 1 purple onion
  • butter, for coating the pan

Directions

  1. If using wooden skewers, soak for 20 minutes.
  2. Peel and seed the tomatoes. The easiest way to do this is cut an "x" on the top and bottom of the tomato. Bring water to a boil in a medium saucepan. Boil the tomatoes for 10-15 seconds each, just until the skin starts to separate. Do not cook the tomatoes! Take off the skin, then cut and seed the tomatoes
  3. In a blender, add the 10 tomatoes, peeled and seeded, garlic, salt, balsamic vinegar, and day-old bread. Blend for medium speed for 2 minutes. Then increase to high speed for an additional two minutes. Reduce to low speed and add the olive oil. Blend for 1 minute until smooth.
  4. Cut the chicken into even-sized pieces. Season with salt, black pepper, garlic powder, onion powder, paprika and olive oil. Mix well. Set aside for at least 30 minutes to marinade.
  5. Cut the three bell peppers, zucchini, and purple onion into even sized pieces. Prepare kebab station
  6. Assemble kebabs. Remember to use good food hygiene when handling raw chicken. Cook all vegetables touched during this process
  7. Cook on medium-high on an outdoor grill or indoor griddle. If using a griddle, coat with butter. Cook for 6 mins on each side until the chicken is done.

TapasTips

Use two skewers to build the kebabs. This helps it cook evenly and keeps the food on the skewers.

To serve the salmorejo as a soup, only add two pieces of day old bread. Add a boiled egg and jamón Serrano for traditional cordobes style.

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