MARINATED CHICKEN SKEWERS WITH ZUCCHINI AND QUICK SALSA VERDE

PREP TIME20 mins
COOK TIME10 mins
RESTING TIME1 hr
TOTAL TIME1 hr 40 mins

INGREDIENTS : 

Parsley Salsa Verde
1 small bunch flat leaf parsley roughly chopped
⅓ cup extra virgin olive oil
10 cloves of fresh garlic
1 tsp crushed chili flakes
salt and Pepper to taste
Chicken Kabobs
1 pounds chicken thighs cut into 1-inch cubes
1 large zucchini very thinly sliced (I used a veggie peeler, but a mandolin would be easier)
1 punnet cherry tomatoes
1 in lemon cut in half

INSTRUCTIONS :

1)Before threading ingredients onto wooden skewers, soak them in warm water for at least 20 minutes. For The Salsa Verde
1) Place the parsley, garlic, olive oil, and red pepper flakes in a food processor or blender. Blend until a thick purée form. To taste, add salt and Pepper to the food.
For The Chicken Kabobs
1)Thread a chicken piece, a zucchini ribbon, and a cherry tomato onto the wooden skewers. Continue until every skewer contains three pieces of chicken, three zucchini, and three cherry tomatoes. To taste, add salt and Pepper to the food.
2) Place the kabobs in a glass container with a cover. Place the bowl in the refrigerator for at least one hour and ideally overnight after covering it with the parsley mixture.
3) Fire up the grill. Place the lemons on the grill with the cut side down and cook for 2 minutes or until charred and tender. Transfer to a serving dish after removal.
4) Place the skewers on the grill, then cook the chicken until it is well cooked and starting to brown. It will depend somewhat on the grill, but it should take 3–4 minutes per side.
5)Lemons that have been freshly squeezed over the chicken should be served.
NUTRITION
Calories: 427kcalCarbohydrates: 4gProtein: 20gFat: 37gCholesterol: 111mgSodium: 93mgPotassium: 390mgFiber: 1gSugar: 1gCalcium: 30mgIron: 1.2mg