Spicy Chicken and Zucchini Kebabs

Ingredients

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

• Spearmint

  Fresh

  4 tbsp or 23g

• Garlic

  Raw

  2 cloves, minced or 6g

• Scallions

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

  2 medium or 30g

• Red peppers

  Hot chili, raw

  1 pepper or 45g

• Lemon juice

  Raw

  1 lemon yields or 47g

• Lemon zest

  1 lemon or 4g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Zucchini

  Summer squash, includes skin, raw

  1 large or 323g

Directions

1. Combine cilantro, mint, garlic, scallions, chile, lemon juice, lemon zest, salt, and pepper in a blender. Pulse to a rough paste, then blend while streaming in the olive oil until smooth.
2. Toss the cubed chicken with the marinade in a shallow dish or zip-top bag, coating evenly. Cover and refrigerate for 30–60 minutes.
3. If using bamboo skewers, soak them in water. Preheat an outdoor grill or grill pan to medium-high and oil the grates lightly.
4. Thread the marinated chicken onto skewers, weaving or folding the thin zucchini slices between pieces of chicken. Discard any leftover marinade.
5. Grill the kebabs, turning every few minutes, until the chicken is cooked through to 165°F and lightly charred, about 10-12 minutes. Transfer to a platter and rest briefly before serving.