These chicken and zucchini skewers were just made for a grill out on a hot night.
We have a beautiful big Australian BBQ in storage back in Aus. It was a wedding present from my husband’s family, and it is truly a thing of beauty. But…it’s on the other side of the world.
We didn’t buy a BBQ at all last year when we moved to the states, because we weren’t sure if we were staying or going, and it really changed the whole feel of summer. Normally we are the ‘cook outside every night of spring, summer and most of autumn‘ kinda people. Carrying it outside, after cooking it in the hot kitchen, just isn’t as fun or fancy 🙂 Plus, cooking it in the kitchen usually means I have to cook it, but if it’s on the grill, my hubby tends to take over (so I get to kick back and enjoy a glass of wine while someone else cooks my food – heaven!)
The lovely lady that we bought our house from a couple months back left us a dodgy little BBQ, and I am pretty sure we are going to kill it from overuse 🙂 It will die a happy death though, so it’s ok.
I originally found this recipe for chicken and zucchini skewers in a copy of Food and Wine (March 2014), and I have made a few different versions since. This version is my favourite. They look super fancy, but they are so easy to put together. The chicken and zucchini does need to marinade in the Salsa Verde, so make sure you give yourself enough time if you have hungry people wanting fed 🙂 I usually just put them together in the morning and let them soak up the flavours all day – if you don’t do organised, then an hour or so is fine 🙂
If you need some dessert to go with your BBQ, look no further than my Peach and Vanilla Cream Ice Cream.
What is your favourite thing to put on the grill? I would love to hear from you. Leave a comment, like on Facebook, tweet on twitter or pin to pinterest for later. Happy eating.
- 1 small bunch flat leaf parsley
- 10 cloves of fresh garlic crushed
- 1 tsp crushed chilli flakes
- 1/3 cup extra virgin olive oil
- 28 leaves fresh bay
- 1 lb chicken thighs cut into 1 inch cubes
- 1 large zucchini very thinly sliced (I used a veggie peeler, but a mandolin would be easier)
- 1 in lemon cut half
Pop the parsley, garlic, chilli flakes and olive oil into a blender or food processor. Blend until it becomes a thick puree. Season with salt and pepper
Onto 4 long metal skewers, thread a bay leaf, a piece of chicken, a bay leaf, a piece of zucchini. Repeat until each skewer has 3 pieces of chicken, 3 of zucchini and 7 bay leaves. Season with salt and pepper. Cover with the parsley mix and pop into the fridge for at least an hour
Preheat your grill. Pop the lemons, cut side down, onto the grill and leave for about 2 minutes until charred and soft. Remove and transfer to a serving platter
Pop the skewers on, and grill until the chicken is cooked through and slightly brown
Serve the chicken with the grilled lemons, making sure to squeeze some lemon juice over the dish