Skewers make a great dish to make on the grill, mainly because all you have to do is thread the skewers, alternating with meat and veggies, and rotate them on the grill until they’re done; the prep work is incredibly simple.
Chicken is better to work with on skewers simply because it is a stronger meat and can hold up better to frequent rotation, rather than ground beef that will simply fall apart. You can also use steak here, too, as a substitute for the chicken.
While we’re talking about substitutions, feel free to change out the paprika, cumin, chili powder, and/or cayenne pepper for a spice that you may prefer. You might even want to go with one of those all-purpose grill spices, which combines a little bit from a bunch of different spices in one bottle.
A nice recipe for a dish made on the grill, these skewers are just as nice to look at as they are to eat. In that sense, you could consider them the sushi of grill skewers. You can also adjust the spices here to meet your preference; make the skewers as spicy or as mild as you like.
Elegant Chicken Zucchini Skewers
● 2 chicken breasts
1. Slice the chicken lengthwise into thin strips - about an inch wide and five inches long, depending on the size of the breast.
2. If the slices are more than a quarter-inch thick, lay them on a piece of plastic wrap and cover with another piece of plastic wrap.
3. Bash the slices with a rolling pin until each slice is a quarter-inch thick.
4. Place the chicken in a bowl with the spices, stir and cover.
5. Marinate the chicken in the fridge for 30 minutes. Prepare and preheat the grill.
6. Using a vegetable peeler, slice the zucchini into thin strips that are the length of the zucchini.
7. Thread alternating strips of chicken and zucchini onto the skewers in an "S" shape.
8. Drizzle with olive oil and grill for about 15 minutes, turning frequently until the chicken is cooked all the way through.