Spiedini of Chicken and Zucchini with Almond Salsa Verde

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

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Nutritional Information

Amount per serving
  • 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

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. 1. Soak 12 (10-inch) wooden skewers in water 30 minutes to prevent burning.
  2. 2. Prepare grill to medium-high heat.
  3. 3. To prepare salsa, combine first 12 ingredients; set aside.
  4. 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.
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