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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)





•  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



•  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


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