Spiedini of Chicken and Zucchini with Almond Salsa Verde

Ingredients

• 2 tablespoons almonds toasted chopped
• 0.1 teaspoon pepper black freshly ground
• 3 tablespoons capers chopped
• 1 tablespoon olive oil extravirgin
• 2 tablespoons chives fresh chopped
• 1 cup parsley fresh chopped
• 0.5 teaspoon thyme leaves fresh chopped
• 1  garlic clove minced
• 0.3 teaspoon kosher salt 
• 3 tablespoons juice of lemon fresh
• 0.5 teaspoon lemon rind grated
• 0.5 teaspoon oregano fresh chopped
• 1.5 pounds chicken breasts boneless skinless cut into 1-inch pieces
• 6 small zucchini cut into 1-inch slices ( 1 1/4 pounds)

Equipment

• grill
• skewers
• wooden skewers

Directions

1. Soak 12 (10-inch) wooden skewers in water 30 minutes to prevent burning.
2. Prepare grill to medium-high heat.
3. To prepare salsa, combine first 12 ingredients; set aside.
4. To prepare spiedini, thread chicken and zucchini alternately onto each of 12 (10-inch) skewers. Coat spiedini with cooking spray; sprinkle evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper.
5. Place on grill rack; grill 6 minutes or until done, turning once.
6. Serve with salsa.