Chicken & Zucchini Spiedini with Salsa Verde
In this recipe, most of the prep work can be done in advance: The spiedini (essentially, Italian kebabs) can be skewered, covered tightly and refrigerated overnight. The salsa can also be made a few hours in advance, covered and set aside at room temperature. Any leftover salsa verde is delicious served with grilled beef or poached salmon.
Ingredients
- 1 cup (1 oz./30 g) loosely packed fresh parsley leaves, plus 2 Tbs. chopped
- 1/4 cup (1/3 oz./10 g) loosely packed fresh basil leaves
- 10 fresh mint leaves
- 2 garlic cloves, chopped
- 1 Tbs. Dijon mustard
- 1 Tbs. capers, rinsed and drained
- 2 anchovy fillets, drained
- Grated zest and juice of 1 lemon
- 5 Tbs. (3 fl. oz./80 ml) olive oil, plus more as needed
- Kosher salt and freshly ground pepper
- 3 boneless, skinless chicken breasts, about 1 1/2 lb. (750 g) total, cut into 3/4-inch (2-cm) cubes
- 3 zucchini, trimmed and cut into 1/2-inch (12-mm) dice
Directions
Soak 15 wooden skewers (7 inches/18 cm or longer) in water for at least 1 hour.
To make the salsa verde, combine the 1 cup (1 oz./30 g) parsley, the basil, mint, garlic, mustard, capers and anchovies in a food processor. Pulse until the mixture is uniformly finely chopped, using a spatula to scrape down the sides of the bowl as needed. With the motor running, drizzle in 1 Tbs. of the lemon juice and 2 Tbs. of the olive oil. The salsa should be thick, but if you’d like a slightly thinner consistency, add more olive oil. Season with salt and pepper and set aside at room temperature.
Prepare a medium-hot fire in a grill.
In a large, nonreactive bowl, toss the chicken and zucchini with the remaining 3 Tbs. olive oil, the lemon zest, the remaining lemon juice and the 2 Tbs. parsley. Season well with salt and pepper. Let stand at room temperature for 10 minutes.
Drain the skewers and thread each with alternating chicken and zucchini pieces, laying the assembled spiedini on a baking sheet as you work. Season again all over with salt and pepper. Working in batches as needed to avoid crowding, grill the spiedini, turning once, until the chicken is opaque throughout, 4 to 5 minutes per side.
To serve, transfer the spiedini to a serving platter and top with the salsa verde. Serve immediately. Serves 4 to 6.
Adapted from Williams-Sonoma Chicken Night, by Kate McMillan (Weldon Owen 2014)