Lemon Garlic Chicken Kabobs with Romesco Sauce

Directions

1. 1
   Romesco Sauce
2. 2
   Preheat oven to 400F. Line a medium sheet pan with parchment paper and arrange tomato halves and red pepper halves cut-side down and garlic on sheet pan.
3. 3
   Roast tomatoes, pepper, and garlic at 400F 30-35 minutes until softened and slightly blistered in spots. Allow to cool slightly, then remove skin from tomatoes, pepper, and garlic and discard.
4. 4
   Place ancho chiles in a medium bowl and carefully pour boiling water over top.
5. 5
   Place something heavy on top of peppers to fully submerge them in water for 15 minutes to allow them to soften.
6. 6
   Remove peppers from water and transfer to a cutting board.
7. 7
   Remove stem and seeds and finely chop pepper.
8. 8
   Place ancho chiles, roasted tomatoes, red pepper, garlic, bread pieces, almonds, vinegar, and olive oil in a food processor or blender. Process sauce until smooth, scraping down sides as necessary. Season romesco with salt and pepper to taste and store in refrigerator until ready to serve.
9. 9
   Lemon Garlic Chicken Kabobs
10. 10
    In a large bowl, whisk lemon juice, olive oil, garlic, parsley, oregano, salt, and pepper until combined.
11. 11
    Place chicken in a sealable bag or a bowl and pour marinade over top. Seal bag shut and place on a plate or cover bowl. Marinate chicken in fridge at least 2 hours or up to 1
12. 12
    Remove chicken from marinade and pat dry with paper towels, discarding marinade. Thread chicken onto skewers with red onion and zucchini.
13. 13
    Grill kabobs over medium-high heat, turning occasionally until chicken registers 165F and vegetables are tender.
14. 14
    Serve chicken warm with romesco sauce and enjoy!