Spiedini of Chicken and Zucchini with Almond Salsa Verde

Makes 6 servings

Salsa:

1 cup chopped flat 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 extra-virgin 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:

11/2 pounds skinless, boneless chicken breast, cut into 1-inch pieces

6 small zucchini, cut into 1-inch slices (about 11/4 pounds)

Cooking spray

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

Soak 12 (10-inch) wooden skewers in water for 30 minutes to prevent burning.

Bring the grill to medium-high heat

To prepare the salsa, combine the first 12 ingredients; set aside.

To prepare the spiedini, thread the chicken and zucchini alternately on each of the 12 skewers. Coat the spiedini with cooking spray; sprinkle evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place on a grill rack; grill 6 minutes or until done, turning once. Serve with salsa.

Tip: Prepare the salsa up to a day ahead, and assemble the skewers earlier in the day. Coat with the seasonings just before grilling.

Metro Creative Graphics Inc.