Smoky Grouse Skewers with Romesco Sauce
Grouse skewers coated in rich, tangy romesco sauce is the perfect addition for any tapas-style dinner.
Servings: 2
Calories: 632kcal
Ingredients
Grouse Skewers
Romesco Sauce
- 1 jar roasted red peppers, drained (12 oz)
- 1 cup sun dried tomatoes, packed in oil, drained
- ½ cup marcona almonds
- ½ cup parsley leaves
- 2 whole garlic cloves, peeled
- 1 lemon, juiced
- ½ cup olive oil (or oil from sun dried tomatoes)
- ½ teaspoon salt
- 1 teaspoon aleppo pepper
Instructions
- Note: This romesco recipe makes way more than you need but you can use it as a condiment or as a pasta sauce. It also freezes very well in zippered bags.
- Soak wooden skewers in water. 2 grouse breasts make about 4 - 6" skewers.
- Cut grouse breasts into bite-sized pieces. Leave leg quarters whole.
- In a small bowl, mix smoked paprika, salt and pepper. Drizzle olive oil over grouse pieces, then toss in grouse in the seasoning mix until well-coated. Arrange breast pieces on skewers. Let grouse marinate in the fridge for at least 1 hour.
- Meanwhile, place all romesco ingredients in blender and blend until smooth. Refrigerate until ready to use.
- Preheat grill to 400°F. Cook grouse skewers and legs for 10-15 minutes until cooked through. Baste with romesco sauce during the last few minutes of cooking. Serve with romesco sauce for dipping on the side.
Nutrition
Calories: 632kcal | Carbohydrates: 6g | Protein: 73g | Fat: 34g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Sodium: 859mg | Potassium: 1324mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1232IU | Vitamin C: 28mg | Calcium: 109mg | Iron: 19mg
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