Chicken Zucchini Spiedini with Salsa Verde
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
Instructions
Chicken & Zucchini Spiedini with Salsa Verde serves 6 original recipe by Williams-Sonoma.
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