Gochugaru Chicken Kebabs, Grilled Asparagus with Olives & Grilled Citrus

I decided to play around with two recipes that I have done many times. I basically followed the Aleppo Chicken Kebab recipe from Bon Appétit. But since my Aleppo pepper looks to be a bit past its prime, I thought I should try Gochugaru instead. For the side dish, I wanted to try a simplified version of the Toro Bravo Asparagus with Preserved Lemon, Fried Jambon & Olives dish. I just coated the asparagus with roasted garlic oil and grilled them with some cut lemons. When they were done, I just added to olives and squeezed the lemons on top.

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To drink, I went with my last bottle of Maybelle – a farmhouse ale aged in chardonnay barrels – from The Commons.