Ingredients:
½ pound free-range boneless chicken breasts
2 zucchinis, sliced very thinly lengthways
6 skewers or sticks of fresh rosemary, lower leaves removed, tips kept on
Marinade
1 small handful of fresh coriander
1 small handful of fresh mint
1-2 cloves of garlic
3 green onions
½ red chile
Zest and juice of ½ of lemon
Sea salt to taste
Olive oil
Directions:
Cut the chicken into 1 inch cubes and place in a bowl. Blanch the zucchini strips in salted boiling water for 30 seconds then drain and allow cooling. Mix all the marinade ingredients (except the olive oil) in a food processor, and then loosen to a paste with a little olive oil. Add the marinade to the chicken pieces and mix well. Allow to sit for up to an hour. Then weave the zucchini strips in between the chicken pieces on the rosemary sticks or skewers. Grill for around 5 minutes, turning regularly, until cooked. Feel free to cut a piece open to check if they’re done.
Makes 2 servings
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