Grilled Chicken Kebabs with Romesco Sauce

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 1 teaspoon kosher salt 
• 1 slice top toasted cut into cubes
• 0.5 cup cilantro leaves fresh chopped
• 2 teaspoons garlic minced
• 2 bunches spring onion ends trimmed
• 2 tablespoons juice of lime fresh
• 0.5 cup olive oil extra virgin extra-virgin divided
• 1 teaspoon paprika smoked spanish (pimenton; see Notes)
• 0.8 cup roasted peppers fresh red canned peeled ( or )
• 1 tablespoon sherry vinegar 
• 0.3 cup almonds whole toasted
• 2 pounds chicken breast cut into 1 1/2-in. cubes
• 8  frangelico 
• 8  frangelico 

Equipment

• food processor
• bowl
• grill
• ziploc bags
• skewers
• wooden skewers

Directions

1. If using wood skewers, soak in cold water at least 30 minutes before using. In a large bowl or resealable plastic bag, combine chicken, cilantro, 3 tbsp. olive oil, lime juice, 2 tsp. garlic, salt, smoked paprika, and pepper. Toss to coat, then marinate, chilled, 25 minutes.
2. Meanwhile, put roasted peppers, nuts, bread, vinegar, remaining 1 tbsp. minced garlic, and 1/4 cup olive oil in food processor and whirl until pured; sauce will be thick.
3. Preheat a gas or charcoal grill to medium-high (you can hold your hand 1 to 2 in. above cooking grate only 3 to 4 seconds). Thread chicken onto skewers, discarding marinade.
4. Drizzle green onions with remaining 1 tbsp. olive oil.
5. Lay skewers on grill (cover if using gas) and cook 4 minutes. Turn skewers over, then lay green onions on grill. Cook 4 minutes, until chicken is browned and cooked through and onions are charred in places.
6. Serve hot, accompanied by sauce.