Recipe: Lemon-Chicken Kebabs with Moroccan Herb Sauce (food processor)

LEMON-CHICKEN KEBABS WITH MOROCCAN HERB SAUCE

3 Meyer lemons (or 1 large orange and 1 regular lemon)
2 tablespoons extra-virgin olive oil, plus 1/2 cup, plus oil for brushing
2 teaspoons minced garlic, divided use
1/2 teaspoon dried oregano
12 fresh bay leaves (omit if not available)
1 large skinless, boneless whole chicken breast (about 1 pound), cut in 1-inch cubes
FOR THE MOROCCAN HERB SAUCE:
2 large sweet onions, each cut into 12 wedges
2 green onions (white and green parts) coarsely chopped
2 tablespoons each chopped fresh basil, cilantro and flat-leaf parsley
1 teaspoon fresh tarragon
1 teaspoon grated orange zest
1 pinch each cayenne pepper, allspice, ground cumin and cinnamon
Kosher salt and freshly ground black pepper

Using a vegetable peeler, peel 12 (1/2-inch-wide) strips of zest from the top to the bottom of two of the lemons and set aside. (If using a mixture of oranges and lemons, peel zest from the orange.) Juice all three lemons (or the orange and lemon) into a measuring cup; you should have 1/2 cup.

In a large bowl, combine 1/4 cup of the juice, the 2 tablespoons olive oil, 1 teaspoon of the garlic, the oregano and bay leaves. Add the chicken, lemon strips and onions and toss to coat evenly. Cover and refrigerate for at least 2 hours or up to 4 hours.

WHEN READY TO COOK:
Soak twelve 8-inch bamboo skewers in water for 20 minutes.

In a food processor, combine the remaining 1/4 cup juice, remaining 1 teaspoon garlic, the green onions, basil, cilantro, parsley, tarragon, orange zest, cayenne, allspice, cumin and cinnamon. Process until smooth. With the machine running, gradually add the remaining 1/2 cup olive oil in a slow, steady stream until thoroughly incorporated. Pour into serving bowls; set aside.

Preheat a gas grill to medium-high.

Thread the chicken on the skewers, alternating with the lemon strips, bay leaves and onion pieces. Brush lightly with olive oil. Sprinkle with salt and pepper.

Place in the center of the grill, cover and cook, turning once or twice, until opaque throughout, 5 to 8 minutes.

Divide among 6 small plates. Serve the sauce in small bowls alongside.

Makes 6 servings
Source: Small Plates Perfect Wines by Lori Lyn Narlock