If you’re like us, summer nights mean firing up the grill in the backyard. Rather than sticking with the typical burgers, hot dogs and an occasional brat, give this unique recipe a try.
Cooking Light’s spiedini of chicken and zucchini with an almond salsa verde recipe makes our mouths water just reading it. These spiedini, or “little skewers,” are the perfect Italian kebabs for a summer night.
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
Directions
- Soak 12 (10-inch) wooden skewers in water 30 minutes to prevent burning.
- Prepare grill to medium-high heat.
- To prepare salsa, combine first 12 ingredients; set aside.
- 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.
Recipe serves six.
Nutritional Information
Serving size: 2 spiedini and 2.5 tblsp salsa
- Calories: 187
- Calories from fat: 26 %
- Fat: 5.5 g
- Saturated fat: 0.9 g
- Monounsaturated fat: 2.9 g
- Polyunsaturated fat: 1.1 g
- Protein: 28.7 g
- Carbohydrate: 6.3 g
- Fiber: 2.2 g
- Cholesterol: 66 mg
- Iron: 2.1 mg
- Sodium: 376 mg
- Calcium: 56 mg
