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

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.

Note:

Joanne Weir,

June 2008
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