Miles of rich blue Mediterranean coastline and the delicious food and wine of Provence await!
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Food, wine and flamenco in Southern Spain!
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1 ½ pounds boneless skinless chicken thighs, cut into 1-inch pieces
2 tablespoons Adobo Spice Mix (recipe follows)
1 lemon, zested and juice of half the lemon
2 tablespoons chopped cilantro
2 cloves garlic, minced
1 tablespoon freshly grated ginger
2 teaspoons salt
½ teaspoon. freshly ground black pepper2 tablespoons oil4 metal or bamboo skewersYogurt Sauce (see recipe)
Soak bamboo skewers in water for 30 minutes before using. Preheat the grill to medium heat. Place the chicken in a large baking dish. Toss and rub with the adobo spice mix and oil. Start a charcoal grill or cast-iron, ridged grill pan. Thread the chicken onto the skewers distributing evenly. Brush with olive oil. Place the skewers on the grill and grill 4 to 5-inches from the heat source, turning occasionally, until the chicken is done, 8 to 12 minutes.To serve, place the skewers on a platter, place the sauce in a bowl and serve immediately.Serves 4
ADOBO SPICE MIX (from Chef Gonzalo Rivera at Copita)
3 chile guajillo or 2 teaspoons ground guajillo
1 chile ancho or 1 teaspoon ground ancho
1 teaspoon ground chipotle1 teaspoon ground Mexican oregano¼ teaspoon toasted cumin seeds, ground1 teaspoon kosher salt If you are using dry chile guajillo and ancho, toast them in a dry pan. Discard the seeds and grind in a spice grinder.
Place 2 teaspoons guajillo, 1 teaspoon ancho, chipotle, oregano, cumin seeds and salt in a bowl. Stir together. Place in a glass jar and store in a cool place.Makes about ¼ cup
GARLIC YOGURT SAUCE
7 ounces Greek yogurt1 small clove garlic, minced2 tablespoons lime juice1 teaspoon finely grated lime zest1/2 cup diced cucumberKosher salt
In a bowl, stir the yogurt, garlic, lime juice, lime zest and cucumber together. Season with salt.
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