Spicy Chicken and Zucchini Kebabs

Ingredients

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Spearmint

  Fresh

  ¼ cup or 23g

• Garlic

  Raw

  1 cloves, minced or 3g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 medium or 45g

• Red peppers

  Hot chili, raw

  1 pepper or 45g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Chicken breast

  Broilers or fryers, meat only, raw

  4 breast fillet or 472g

• Zucchini

  Summer squash, includes skin, raw

  1 large or 323g

Directions

1. Prepare marinade by combining first 8 ingredients (through pepper) in a blender or food processor; poulse until a smooth paste forms. Add olive oil and mix well.
2. In a shallow sealable container or in a large zip-top 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.
3. Heat a grill or a grill pan to medium-low heat (if you’re using an outdoor grill lightly oil the grill grates.)
4. Cook the kebabs, until cooked through, about 10-12 minutes turning regularly, until juices run clear.
5. Transfer to a platter and serve. Enjoy!

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• Spicy Chicken and Bean Stew
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