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)
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.
Joanne Weir, Cooking Light
JUNE 2008
Source: CookingLight