Spiedini of Chicken and Zucchini with Almond Salsa Verde

Spiedini of Chicken and Zucchini with Almond Salsa Verde
Photo by Becky Luigart-Stayner

Ingredients

  • Cooking spray
  • 1 garlic clove, minced
  • 2 tablespoons chopped almonds, toasted
  • 2 tablespoons chopped fresh chives
  • ¼ teaspoon kosher salt
  • Salsa:
  • 1/8 teaspoon freshly ground black pepper
  • + 12 more ingredients
    • 1/8 teaspoon freshly ground black pepper
    • 3 tablespoons fresh lemon juice
    • 1 ½ pounds skinless, boneless chicken breasts, cut into 1-inch pieces
    • ½ teaspoon grated lemon rind
    • ½ teaspoon chopped fresh oregano
    • Spiedini:
    • ½ teaspoon chopped fresh thyme
    • 3 tablespoons capers, chopped
    • ¼ teaspoon kosher salt
    • 6 small zucchini, cut into 1-inch slices (about 1 1/4 pounds)
    • 1 tablespoon extravirgin olive oil
    • 1 cup chopped fresh parsley

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 coo...

View full recipe at My Recipes

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