For the Kebabs:
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3 medium cloves garlic, grated or minced (about 1 tablespoon; 15g)
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3 tablespoons (45ml) extra-virgin olive oil
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1 tablespoon (15ml) grated zest and 1 tablespoon (15ml) fresh juice from 1 lemon
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1 teaspoon (5ml) maple syrup or honey
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1 teaspoon (about 4g) coarse kosher salt
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1/2 teaspoon (about 2g) freshly ground black pepper
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1/2 teaspoon (about 2g) crushed red pepper flakes
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2 pounds (900g) boneless, skinless chicken thighs (or breasts)
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1 pint large cherry tomatoes (about 12 ounces; 340g)
For the Chimichurri:
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1 1/4 cups fresh basil leaves (about 1 1/4 ounces; 35g)
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1/4 cup fresh flat-leaf parsley (about 1/4 ounce; 10g)
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1/3 cup (80ml) extra-virgin olive oil, plus more for brushing tomatoes
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2 tablespoons (30ml) red wine vinegar
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1 small garlic clove, grated (about 1 teaspoon; 4g)
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Kosher salt and freshly ground pepper, to taste
Directions
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Light 1/2 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to medium heat setting, cover, and preheat for 10 minutes. Clean and oil grilling grate.
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For the Kebabs: While grill preheats, whisk together garlic, oil, lemon zest and juice, maple syrup, salt, pepper, and red pepper flakes in a large bowl.
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Prick chicken all over with a fork, then cut into 2-inch chunks. Add to marinade and mix to coat. It needs to sit for only about 5 minutes.
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For the Chimichurri: While chicken marinates, combine basil, parsley, olive oil, vinegar, garlic, a large pinch of salt, and a few grinds of black pepper in the bowl of a food processor and pulse until herbs are coarsely chopped. Season to taste with more salt and pepper as desired. Pour into a serving bowl and leave at room temperature until chicken is ready.
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Thread chicken onto metal (or pre-soaked bamboo) skewers, using a halved onion or potato to make the process faster and safer. Make sure to leave a little room between pieces on the skewers so they cook evenly.
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Thread tomatoes onto separate skewers, brush with olive oil, and sprinkle with a little salt.
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Grill chicken and tomatoes over direct heat until tomatoes are softened and chicken is lightly charred and cooked through, turning skewers occasionally, about 5 minutes for tomatoes and 10 minutes for chicken.
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Transfer chicken and tomato skewers to a platter and serve with chimichurri.
Very Green Coleslaw with Grilled Poblanos
featured in: Building a Juneteenth Menu for the 21st Century, One Recipe at a Time by Nicole Taylor
Ingredients
For the Slaw
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- 3 poblano chiles
- 12 cups grated or thinly sliced green cabbage (from about 2 medium heads, cores removed)
- 1 cup thinly sliced scallions
- 1 cup seasoned rice vinegar
- ¼ cup granulated sugar
- ¼ teaspoon kosher salt (such as Diamond Crystal)
For the Dressing
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- 2 garlic cloves, grated
- ¼ cup apple cider vinegar
- ½ teaspoon celery seed
- ¼ teaspoon kosher salt (such as Diamond Crystal)
- ¼ cup extra-virgin olive oil
- ½ teaspoon hot sauce (optional)
Preparation
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Step 1
Prepare the slaw: Heat a charcoal or gas grill to medium-high (400 degrees). Place the poblanos on the hot grill over direct heat. Cook until the skin is charred, 12 to 15 minutes, turning once or twice. (If using a gas grill, keep the grill covered between flips.) Transfer to a cutting board and let cool. Remove the stems and seeds then finely chop. (The poblanos can be grilled ahead. Store in an airtight container in the refrigerator until ready to use, up to 1 day.)
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Step 2
Make the dressing: In a small bowl, whisk together the garlic, vinegar, celery seed and salt until combined, then gradually whisk in the olive oil until well blended. Whisk in the hot sauce, if using.
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Step 3
Finish the slaw: In a large bowl, combine the cabbage, chopped poblanos, scallions, vinegar, sugar and salt; let stand for about 10 minutes. This process breaks down the cabbage and produces liquid. Feel free to pour off excess liquid before adding dressing. Add the dressing and toss until well combined and serve. The slaw can be made up to 2 days in advance. Transfer to an airtight container and refrigerate. Pour off excess liquid before serving. Your cabbage should be tender with a crunch
