Ingredients
·
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.
