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.
6 small zucchini, cut into 1-inch slices (about 1 1/4 pounds)
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
How to Make It
Soak 12 (10-inch) wooden skewers in water 30 minutes to prevent burning.
Prepare grill to medium-high heat.
To prepare salsa, combine first 12 ingredients; set aside.
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.
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This was absolutely delicious. I was a little skeptical making the "salsa" that this would taste toooo healthy- but it's wonderful. I made this into dinner by serving it with fresh green beans mixed with olive oil that I heated in a pan with red pepper flakes and garlic. I will be making this again!
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