Marinated Chicken Skewers with Zucchini and Quick Salsa Verde
These Marinated Chicken Skewers with Zucchini and Quick Salsa Verde were just made for a grill out on a hot night. Such fresh, zesty flavors everyone will be coming back for seconds.
Keyword: grilled chicken kabobs
Author: Whole Food Bellies
Parsley Salsa Verde
1small bunch flat leaf parsleyroughly chopped
⅓cupextra virgin olive oil
10clovesof fresh garlic
1teaspooncrushed chilli flakes
salt and pepper to taste
1lbchicken thighscut into 1 inch cubes
1large zucchinivery thinly sliced (I used a veggie peeler, but a mandolin would be easier)
Soak wooden skewers in warm water for at least 20 minutes before threading ingredients on.
For The Salsa Verde
Pop the parsley, olive oil, garlic and chilli flakes into a blender or food processor. Blend until it becomes a thick puree. Season with salt and pepper to taste.
For The Chicken Kabobs
Onto the wooden skewers, thread a piece of chicken followed by a zucchini ribbon and then a cherry tomato. Repeat until each skewer has 3 pieces of chicken, 3 of zucchini and 3 cherry tomatoes. Season with salt and pepper to taste.
Transfer the kabobs into a glass jar with a lid. Cover with the parsley mix and pop into the fridge for at least an hour, preferably overnight.
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. This is very grill dependent but it should take 3-4 minutes on each side.
Serve the chicken with the grilled lemons squeezed over the top.
I serve this with some fresh crusty bread and a really simple salad.