Red Pepper and Walnut Puree:
3 red bell peppers, large
¼ cup plus 1 ½ teaspoons extra virgin olive oil, divided
Kosher salt
¾ cup walnuts, toasted and chopped
2 tablespoons red wine vinegar
Kabobs and Gremolata:
6-8 (depending on size) skinless, boneless chicken breast halves (about 2 ½ pounds total), cut into 1-inch cubes
½ cup plain Greek yogurt
¼ cup walnuts, toasted and chopped
1 tablespoon parsley, finely chopped
1 teaspoon shallot (about half a small shallot), finely chopped
1 teaspoon lemon zest (zest of half a lemon), finely grated
Kosher salt
Recipe and photo courtesy of California Walnuts [1].
Links
[1] http://www.walnuts.org/cooking-with-walnuts/recipes/grilled-chicken-kabobs-with-roasted-red-pepper-walnut-puree-and-walnut-gremolata/