Chicken pairs beautifully with the flavors of bright green herbs ~ so as to maintain the deep green color be careful not overcook the chicken. Leftover are great in a salad or sandwich.
Serves 4
ingredients
2 cups of mixed loose herbs (such as cilantro, mint, oregano or basil)
1 serrano pepper
2 to 3 stalks of green onions
4 to 6 cloves garlic
1 teaspoon sea salt
2 to 3 tablespoons plain whole-milk yogurt
1/4 cup olive oil
1 1/4 pounds chicken breast, cut into 1-inch cubes
1 medium zucchini, cut into 1-inch cubes
1 red onion, peeled, cut into 1-inch sections
1 teaspoon sea salt
2 to 3 tablespoons olive oil
8 to 10 long wooden skewers, soaked for 10 minutes
instructions
Preheat the oven to 350°F. In a small food processor, combine the cilantro, serrano pepper, green onion, garlic, salt, and yogurt and mix until the mixture is a coarse paste. Set aside into a bowl and pour the olive oil on top.
In a large bowl, combine the chicken, zucchini, red onion, half cup of the green masala, salt, and olive oil. Marinate for an hour or overnight.
Skewer the chicken alternating with the zucchini and red onion tightly packed against each other. Lay the kebabs on a baking sheet.
Place them in the oven for 7 to 8 minutes or until they are done.
After taking the kebabs out of the oven, let them rest for 5 minutes before serving.
notes & variations
The green masala can be made 1 to 2 days ahead. Just be sure to cover the top with olive oil so it does not oxidize, this will alter the bright green color.
Replace the chicken with mushrooms (button or crimini skewers work the best) or use zucchini entirely.
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