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
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
