Spiedini of Chicken and Zucchini with Almond Salsa Verde |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Spiedini is Italian for little skewers . These grilled kebabs are paired with a zesty sauce of herbs, nuts, citrus, and capers. For a backyard barbecue, prepare the salsa up to a day ahead, and assemble the skewers earlier in the day. Coat with cooking spray and seasonings just before grilling. Ingredients:
1 cup chopped fresh parsley |
2 tablespoons chopped almonds, toasted |
2 tablespoons chopped fresh chives |
3 tablespoons capers, chopped |
1/2 teaspoon grated lemon rind |
3 tablespoons fresh lemon juice |
1 tablespoon extravirgin olive oil |
1/2 teaspoon chopped fresh thyme |
1/2 teaspoon chopped fresh oregano |
1/4 teaspoon kosher salt |
1/8 teaspoon freshly ground black pepper |
1 garlic clove, minced |
1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces |
6 small zucchini, cut into 1-inch slices (about 1 1/4 pounds) |
cooking spray |
1/4 teaspoon kosher salt |
1/8 teaspoon freshly ground black pepper |
Directions:
1. Soak 12 (10-inch) wooden skewers in water 30 minutes to prevent burning.
2. Prepare grill to medium-high heat.
3. To prepare salsa, combine first 12 ingredients; set aside.
4. To prepare spiedini, thread chicken and zucchini alternately onto each of 12 (10-inch) skewers. Coat spiedini with cooking spray; sprinkle evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place on grill rack; grill 6 minutes or until done, turning once. Serve with salsa.
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