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Sauce¼ cup almonds1 cup fresh chopped arugula1/2 cup fresh chopped parsley2 tablespoons fresh chives, chopped1/2 teaspoon fresh thyme, chopped1/2 teaspoon each fresh oregano, chopped3 tablespoon capers, chopped1 shallot, minced1 teaspoon lemon zest1 clove garlic, minced3 tablespoons lemon juice
Chicken1 1/2 pounds chicken breast, cut into 1-inch chunks12 bamboo skewers 8 to 9-inches long1/2 cup extra virgin olive oilSalt and freshly ground black pepper
Lemon wedges as a garnish
Preheat an oven to 350ºF. Place the almonds on a baking sheet and bake until light golden, 8 to 10 minutes. Chop the almonds coarsely.
In a bowl, stir together the almonds, arugula, parsley, chives, thyme, oregano, capers, shallots, lemon zest, garlic, lemon juice, and extra virgin olive oil. Season with salt and pepper.
Start a charcoal grill or indoor cast-iron ridged grill. Soak the skewers in water for 10 minutes. Thread the chicken onto the skewers distributing evenly. Brush with olive oil and season well with salt and pepper. 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, spoon the sauce over the top, garnish with lemon wedges and serve immediately.
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