our taste: RECIPE
Spiedini of Chicken and Zucchini
with Almond Salsa Verde
Skewered chicken goes
great on the grill
Grilling chicken is an easy way to
transform this versatile food into
something even more delicious.
Various cultures serve chicken in
kebab form after grilling it over an
open flame, and taste is a big reason
this particular method of cooking
chicken is so beloved.
While you might not expect to see
kebabs on the menu at your favorite
Italian restaurant, “spiedini” is Italian
for “little skewers,” proving that
Italian chefs recognize how delicious
chicken can be when served in kebab
form. In this recipe for “Spiedini of
Chicken and Zucchini with Almond
Salsa Verde” from “Cooking Light:
Dinner’s Ready” (Oxmoor House) by
The Cooking Light Editors, skewers
are paired with a zesty salsa full of
nuts, herbs and citrus, which makes
for the perfect complement to the
smoky grilled flavor.
JUNE 2020 PARKER COUNTY TODAY
118
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
11/2 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
Instructions:
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.
Makes 6 servings