Spiedini of Chicken and Zucchini with Almond Salsa Verde
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 196.3
- Total Fat: 7.9 g
- Cholesterol: 70.2 mg
- Sodium: 388.1 mg
- Total Carbs: 3.3 g
- Dietary Fiber: 1.4 g
- Protein: 27.6 g
View full nutritional breakdown of Spiedini of Chicken and Zucchini with Almond Salsa Verde calories by ingredient
Introduction
Attribution:Joanne Weir, Cooking Light
JUNE 2008
Per Cooking Light:
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.
(This salsa is amazing.) Attribution:
Joanne Weir, Cooking Light
JUNE 2008
Per Cooking Light:
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.
(This salsa is amazing.)
Number of Servings: 6
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
Tips
May cook chicken and zucchini without skewers/in a pan instead of the grill. I served this on a bed of spinach, which wilts a little and is very tasty. Making the salsa ahead of time allows the flavors to blend.
Directions
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.
Serving Size: Yield: 6 servings (serving size: 2 spiedini and 2 1/2 tablespoons salsa)
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.
Serving Size: Yield: 6 servings (serving size: 2 spiedini and 2 1/2 tablespoons salsa)