4 Boneless skinless chicken breasts
2 zucchini, cut into ribbons using a mandolin or vegetable peeler
1 packed cup fresh flat leaf parsley
10 garlic cloves
1 teaspoon crushed red pepper flakes
Zest & juice of 1 lemon
1/2 cup olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Cut the chicken into 1" cubes, and slice the zucchini lengthwise into ribbons with a mandolin or vegetable peeler. Skewer the chicken and zucchini, alternating the cubes of chicken with 2-3 pieces of the folded zucchini ribbons.
In a food processor, combine the parsley, garlic, red pepper flakes, lemon zest, lemon juice, salt, pepper, and olive oil. Process until fully combined. Pour over the kabobs, and let marinade for atleast an hour.
If you have a grill, grill over medium heat, turning every few minutes until charred and cooked through.
We heated 2 tablespoons of olive oil in a grill pan over medium heat, and cooked the kabobs for 2 minutes on all four sides. Then, we finished them off in a 400 degree oven for 8-10 minutes.
Top with fresh parsley, a squeeze of lemon, and some crushed red pepper flakes!
Yum yum yum! I saw a recipe for Swordfish Kabobs with Salsa Verde on the March 2014 issue of Bon Appetit, and have been meaning to make it ever since. I recently found the magazine while doing a little cleaning, and decided to give it a go, except using chicken to work within our budget, and incorporating lemon into the marinade instead of grilling, since we don't have a grill! This recipe was so flavorful and healthy, fun to make, and pretty - the recipe for a crowd pleaser in the Burke/Mabee home! Even though kabobs are a bit labor intensive, the marinade was so incredibly simple, so I know we will keep this marinade around in future for any cut of chicken we might have on hand. Enjoy!
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