Spiedini of Chicken & Zucchini with Almond Salsa Verde

Spiedini is Italian for “little skewers” spiedini-chicken-ck picFor a backyard BBQ, 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. With a wonderfully complex and flavorful sauce like this, the chicken and zucchini need almost no seasoning―just salt, pepper and the grill’s flame. The salsa’s combination of tangy, briny, herbal and nutty flavors is perfect for chicken, pork, fish, or shrimp, especially if they’re grilled. To save soaking the skewers for a half an hour, use metal ones instead of wood.

 

 

 

 

Yield: 6 servings (serving size: 2 spiedini and 2 1/2 tablespoons salsa)

Ingredients

Salsa:

  • 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

 
Spiedini:

  • 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

 

Preparation

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.

Nutritional Information

  • Calories: 187
  • Calories from fat: 26%
  • Fat: 5.5g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 1.1g
  • Protein: 28.7g
  • Carbohydrate: 6.3g
  • Fiber: 2.2g
  • Cholesterol: 66mg
  • Iron: 2.1mg
  • Sodium: 376mg
  • Calcium: 56mg
From Cooking Light-June 2008