Spiedini of Chicken and Zucchini with Almond Salsa Verde

Spiedini of Chicken and Zucchini with Almond Salsa Verde Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
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.

Yield:

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

Recipe from

Cooking Light

Nutritional Information

Calories 187
Caloriesfromfat 26 %
Fat 5.5 g
Satfat 0.9 g
Monofat 2.9 g
Polyfat 1.1 g
Protein 28.7 g
Carbohydrate 6.3 g
Fiber 2.2 g
Cholesterol 66 mg
Iron 2.1 mg
Sodium 376 mg
Calcium 56 mg

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.

Joanne Weir,

Cooking Light

June 2008
My Notes

Only you will be able to view, print, and edit this note.

Add Note