ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Spiedini of Chicken and Zucchini with Almond Salsa Verde

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 6 servings (serving size: 2 spiedini and 2 1/2 tablespoons salsa)
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

  • 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

Nutrition 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

How to Make It

  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.