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Photo: Becky Luigart-Stayner; Styling: Cindy Barr
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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Spiedini of Chicken and Zucchini with Almond Salsa Verde Recipe. Enjoy our collection of quick & easy recipes and learn how to make Spiedini of Chicken and Zucchini with Almond Salsa Verde.
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)
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.
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
Joanne Weir, Cooking Light
JUNE 2008
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