Lemony Chicken Kebab with Zucchini Salad. These kebabs cook quickly, so you don't need to soak the skewers in water—but if you prefer to err on the side of caution, you can wrap the ends in foil. The tomato-parsley salad couldn't be any easier to prepare, and when it comes to delicious. Dijon-Herb Chicken, Zucchini & Lemon Kebabs.

Transfer the chicken to a large, shallow serving bowl and let cool slightly. Add the marinated zucchini and currants, toasted pine nuts, arugula and preserved lemon and toss lightly. Hearty main-course salads tend to pair best with a wine that has some body. You can cook Lemony Chicken Kebab with Zucchini Salad using 8 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Lemony Chicken Kebab with Zucchini Salad

You need 3 of Lemons.
You need 4 of 6 oz. Boneless, skinless, chicken breasts, cut into 1/2 pieces.
You need 1/2 tsp of Dried oregano.
Prepare 1 of Kosher salt and pepper.
It's 4 small of zucchini ( about 1lb.), halved lengthwise.
You need 1 tbsp of Olive oils, plus more for the grill.
It's 2 oz of Feta Cheese, Crumbled.
It's 2 tbsp of Sliced Chives.

This recipe is perfect for summer parties because you can have everything ready to go. Now you know, make Grilled Chicken and Zucchini Kebabs for dinner. The simple lemon herb marinade is full of flavor and you will love. Brushing the chicken with lemon juice while it grills makes sure that the meat stays tender and the flavor sinks deep into every mouthful, and adding grilled lemons to the plate bumps up the taste even more.

Lemony Chicken Kebab with Zucchini Salad instructions

Heat grill medium high. Squeeze the juice of 1 lemon into a small bowel. Cut the remaing 2 lemons in half. Thread the chicken onto 8 small skewers and season with the orgeno and 1/4 tsp. ezch with salt and pepper..
Lightly oil the grill. Grill the chicken, turning, occasionally and brush with the lemon juice, until cooked through, 6 to 8 minutes; transfer to plates..
Brush the zucchini with the oil and season with 1/4 tsp. each salt and pepper. Grill until just tender, 3 to 5 minutes per side. Grill the lemon halves, cut side down, until charred, about 2 minutes..
Cut zucchini into 1/2 in. pieces and divide among the plates. Sprinkle with the feta and chives. Serve with the grilled lemon halves..

Squeeze out the rest of the Serve the cooked chicken souvlaki with the tzatziki, salad and warmed pita breads (optional). This take on Caesar salad is lighter and brighter than most. Lemon juice and zest punch up the vinaigrette, while a little mascarpone, instead of the traditional raw egg yolks, imparts richness. If you don't have leftover roast chicken you can also use a store-bought rotisserie chicken. This salad of julienned zucchini is dressed in yogurt and tossed with a generous amount of lemon juice and zest Use as many bright herbs as possible, or a single herb if you prefer, and chop them at the last minute.