My F&W
quick save (...)
Tunisian Chicken Kebabs with Currants and Olives
© Dave Lauridsen

Tunisian Chicken Kebabs with Currants and Olives

  • ACTIVE: 1 HR 30 MIN
  • TOTAL TIME: 5 HRS
  • SERVINGS: 20
  • HEALTHY
  • MAKE-AHEAD

Susan Feniger’s sweet-and-tangy marinated chicken skewers are adapted from her new book, Street Food. They are flavorful enough to eat on their own, but they’re even better with the chunky currant-and-olive relish.

  1. 2 medium red bell peppers
  2. 1 cup dried currants
  3. One 14-ounce jar sweet Peppadew or other sweet pickled red peppers, 1/2 cup of the juices from the jar reserved
  4. 1 cup extra-virgin olive oil, plus more for grilling
  5. Kosher salt
  6. 3 pounds skinless boneless chicken thighs, trimmed and cut lengthwise into 1-inch-wide strips
  7. 3 pounds skinless boneless chicken breasts, lightly pounded and cut into 1-inch-wide, lengthwise strips
  8. Tunisian Relish
  1. 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.
  2. Meanwhile, soak the currants in 1/2 cup 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 cup of olive oil and puree. Season the marinade lightly with salt.
  3. Thread the chicken breast and thigh strips separately onto 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.
  4. 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 the Tunisian Relish.
Make Ahead The marinade can be refrigerated for up to 4 days.

Suggested Pairing

Apple-scented, full-bodied Spanish white.

YOU MIGHT ALSO LIKE

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.