Ingredients (Serves 6)
Salsa: (Prepare and set aside)
- 1 cup chopped flat parsley
- 2 tablespoons chopped almonds, toasted
- 2 tablespoons chopped fresh chives
- 3 tablespoons capers, chopped
- ½ teaspoon grated lemon rind
- 3 tablespoons fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon chopped fresh thyme
- ½ teaspoon chopped fresh oregano
- ¼ teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 garlic clove, minced
Spiedini:
- 1 ½ pounds skinless, boneless chicken breast, cut into 1-inch pieces
- 6 small zucchini cut into 1-inch slices (about 1 ¼ pounds)
- Cooking spray
- ¼ teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
Instructions:
- Soak 12 (10-inch) wooden skewers in water for 30 minutes to prevent burning.
- Bring the grill to medium-high heat
- Thread the chicken and zucchini alternately on each of the 12 skewers. Coat the spiedini with cooking spray; sprinkle evenly with 1⁄4 teaspoon salt and 1⁄8 teaspoon pepper. Place on a grill rack; grill 6 minutes or until done, turning once. Serve with salsa.
