Chicken-and-Summer-Squash Kebabs

Ingredients for Chicken-and-Summer-Squash Kebabs

• 1 orange, juiced, plus zest

• 1 lemon, juiced, plus zest

• 1 lime, juiced, plus zest

• 2 teaspoons ground cumin

• 2 teaspoons chilli powder

• 120ml olive oil

• 675g boneless, skinless chicken breasts, cut into 1 1/2-inch chunks (16 pieces)

• 60ml balsamic vinegar

• 1 red onion, halved, cut into 1-inch wedges

• 2 large courgette, halved, cut into eighths

• 2 yellow squash, halved, cut into eighths

• Coarsely ground black pepper

• Spray da cucina all'olio vegetale

• 5 cups rocket (or other salad greens)

• 2 cups cherry tomatoes, cut in half

If using wooden skewers, soak in water at least 20 minutes. Whisk first 5 ingredients and 60ml oil in a bowl. Add chicken, arranging to make sure liquid covers all pieces. Cover with plastic wrap. Marinate 1 hour. Meanwhile, whisk together remaining 60ml oil and vinegar and brush liberally on vegetables; reserve remaining liquid to use as salad dressing. On a wooden or metal skewer, thread (in any order you like) a piece each of onion, courgette, chicken and squash, then repeat for remaining skewers. Season with pepper. Coat grill with cooking spray. Heat grill to medium-high heat. Cook kebabs about 7 1/2 minutes per side or until chicken is firm and cooked through. Toss greens with remaining oil and vinegar mixture. Add salt and pepper. Divide greens among 4 plates. Place 2 kebabs on each plate. Garnish with tomatoes and serve immediately.

Avvertenza

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