To skin peppers, blister the skin under a hot grill.
-Slice the top off the pepper. Remove the seeds and white ribs from inside the pepper. Cut the pepper in half lengthways and in half again.
-Place the pepper quarters onto a grill, skin-side up.
-Grill the pepper quarters until the skin is blistered and blackened, then transfer to a resealable plastic bag. Set aside for 5-10 minutes, or until the skin has loosened from the pepper flesh.
-Once the pepper quarters are cool enough to handle, peel off the skins and discard.
Chicken kebabs with romesco sauce
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