Spiedini of Chicken and Zucchini with Almond Salsa Verde

Spiedini is Italian for âýýlittle skewers.âýý 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)

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. 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

Calories:

187 (26% from fat)

Fat:

5.5g (sat 0.9g,mono 2.9g,poly 1.1g)

Protein:

28.7g

Carbohydrate:

6.3g

Fiber:

2.2g

Cholesterol:

66mg

Iron:

2.1mg

Sodium:

376mg

Calcium:

56mg