1 teaspoon marjoram or oregano leaves
¼ cup packed mint leaves
1 cup packed flat leaf parsley
1 garlic clove, peeled
1 salt-packed anchovy, rinsed, bones removed
1 Tablespoon salt-packed capers, rinsed thoroughly
Juice from 1/2 lemon
¾ cup extra virgin olive oil
½ teaspoon kosher salt
1 ½ pounds boneless chicken thighs, cut into 1-inch cubes
1 large loaf country bread, like ciabatta, cut into 1-inch cubes, toasted for 10 minutes at 350ºF
2 large lemons, sliced and cut in half across the center into ½-inch thick half moons
Sixteen 10-inch skewers, soaked to prevent burning
Salsa Verde: Put all the ingredients in a blender and pulse until smooth. Pour into 2 separate bowls (half in one large bowl and half in another large bowl).
Skewers: Toss the chicken with the salt. Transfer the cubed chicken into one of the bowls with the salsa verde and toss to coat. Put the toasted bread cubes in the second bowl with the salsa verde and toss to coat.
To make the skewers, first thread a bread cube on the skewer, then the chicken and lastly the lemon slice. Repeat 2 more times (each skewer has 3 pieces of bread, 3 pieces of chicken and 3 lemon slices).
Grill: Heat a grill over medium heat for 15 minutes. Turn the grill to medium-low heat and cook the skewers for 7 minutes per side until done. As an alternative, you can cook the skewers in an oven at 325ºF for 15 minutes.
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