Spicy Chicken and Zucchini Kebabs

Spicy Chicken and Zucchini Kebabs

Adapted from Jamie’s Kitchen

Ingredients

Serves 6

1 lb / 453 gr high welfare boneless chicken breast, cubed

1 (or 2) zucchini, thinly sliced lengthwise

Marinade

A large handful of fresh cilantro

A large handful of fresh mint

1 clove garlic

3 scallions (or 1 medium onion), roughly chopped

1 red chili (or 2 teaspoons red pepper flakes)

Juice of one lemon

Zest of one lemon

1 teaspoon fine grain sea salt

¼ teaspoon ground black pepper

2 tablespoons olive oil

Directions

Place all marinade ingredients (but olive oil) in a blender (or food processor) and pulse until a smooth paste forms. Add olive oil and mix well.

In a shallow sealable container or in a large Ziploc bag, combine chicken cubes and marinade. Cover or seal and marinate in the refrigerator for at least 30 minutes (1 hour or longer for fullest flavor.)

Remove the chicken from the marinade and skewer onto bamboo sticks (or metal sticks), weaving the zucchini strips in between the chicken pieces.

Heat a grill or a grill pan to medium-low heat (if you’re using an outdoor grill lightly oil the grill grates).

I strongly recommend low-temperature cooking so that the marinade can glaze without burning black.

Cook the kebabs, until cooked through, about 10 - 12 minutes turning regularly, until juices run clear.

Transfer to a platter and serve.