Chicken and Zucchini Spiedini With Salsa Verde

Spiedini is Italian for "little skewers". Prepare the salsa up to a day ahead. You can also use yellow summer squash or a combo of zukes and yellow squash.

• Ready In: 55 mins
• Serves: 6

Ingredients

• Salsa

• 1  cup fresh parsley, chopped
• 2  tablespoons  toasted almonds, chopped
• 2  tablespoons fresh chives, chopped
• 3  tablespoons capers, chopped
• 1⁄2 teaspoon lemon rind, grated
• 3  tablespoons fresh lemon juice
• 1  tablespoon olive oil
• 1⁄2 teaspoon fresh thyme
• 1⁄2 teaspoon fresh oregano, chopped
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon fresh ground black pepper
• 1  garlic clove, minced

• Spiedini

• 1 1⁄2 lbs boneless skinless 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 fresh ground black pepper

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.
5. Coat spiedini with cooking spray; sprinkle evenly with salt and pepper.
6. Place on grill rack; grill 6 minutes or until done, turning once.
7. Serve with salsa.