Makes 6 servings
Salsa:
1 cup chopped flat 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 extra-virgin 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:
11/2 pounds skinless, boneless chicken breast, cut into 1-inch pieces
6 small zucchini, cut into 1-inch slices (about 11/4 pounds)
Cooking spray
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Soak 12 (10-inch) wooden skewers in water for 30 minutes to prevent burning.
Bring the grill to medium-high heat
To prepare the salsa, combine the first 12 ingredients; set aside.
To prepare the spiedini, thread the chicken and zucchini alternately on each of the 12 skewers. Coat the spiedini with cooking spray; sprinkle evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place on a grill rack; grill 6 minutes or until done, turning once. Serve with salsa.
Tip: Prepare the salsa up to a day ahead, and assemble the skewers earlier in the day. Coat with the seasonings just before grilling.
Metro Creative Graphics Inc.
