6 Servings 20 min Cook
1 Cup Fresh Cilantro
1/4 Cup Spearmint
1 Cloves, minced Garlic
3 Medium (4-1/8" long) Scallions
1 Pepper Red Peppers
1 Fruit without seeds Lemons
1 Tsp Salt
1/4 Tsp Pepper
2 Tbsp Olive Oil
4 Breast, bone and skin removed Chicken Breast
1 Large Zucchini
Prepare marinade by combining first 8 ingredients (through pepper) in a blender or food processor; poulse until a smooth paste forms.
Add olive oil and mix well.
In a shallow sealable container or in a large zip-top 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.
)
Cook the kebabs, until cooked through, about 10-12 minutes turning regularly, until juices run clear.
Transfer to a platter and serve.
Enjoy!
