Grilled chicken and zucchini skewers

Ingredients for 2 servings:

• 500 g chicken breast fillet(s)
• 1 zucchini
• 1 lime(s), organic
• 1 Piri Piri
• 1 shallot(s)
• 1 tbsp rosemary needles, fresh
• 1 tbsp mint leaves, fresh
• 1 tbsp coriander leaves, fresh
• 2 cloves garlic
• 4 spring onions
• 1 tsp sea salt
• 3 tbsp olive oil

Instructions

Working time approx. 10 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 10 minutes; Total time approx. 12 hours 20 minutes

BBQ

First, blanch the zucchini so it cooks at the same time as the chicken. To do this, bring a pot of water to a boil. Meanwhile, cut the washed zucchini into approximately 5 x 5 cm pieces and add them to the pot with a generous pinch of salt. Boil the zucchini for a minute, then place them in a bowl of ice-cold water. When the zucchini pieces have cooled, remove them from the water and let them drain on some kitchen paper. Make the marinade using a blender. To do this, finely grate the lime zest into the blender container, then add the lime juice. Peel the garlic and shallot and add them to the blender. Cut the stems off the piri-piri and the roots off the spring onions. Add the rest to the blender. Next, add the herbs, salt, and olive oil. Close the blender and blend everything until smooth. Cut the chicken into approximately 5 x 5 cm cubes and place in a large bowl. Pat the zucchini dry and add to the chicken, pour the marinade over everything, and mix well. Cover and marinate the meat overnight. If using wooden skewers, soak them in water for about an hour before skewering. Otherwise, they will draw moisture out of the food and the meat will dry out, and they will be easier to remove from the skewer when eating. Take the meat out of the refrigerator an hour before grilling so it can come to room temperature. You can now alternate between skewering a zucchini cube, then meat, and then zucchini again, alternating between the two. The first and last piece should always be zucchini. When grilling, grill the skewers over direct heat and let them brown well on all sides; then they are ready to serve. Tip: I like to serve them with tzatziki or melt a little butter on the skewers.