Joanne Weir Follow @ChefJoanneWeir

Chicken Skewers with Walnut Skordalia

Chicken Skewers with Walnut Skordalia

Serves 6


Skordalia Sauce-

1 cup coarsely chopped spinach, washed and dried
1/2 cup fresh bread crumbs
3/4 cup plus 2 tablespoons walnuts, toasted
1/2 cup extra virgin olive oil
3 garlic cloves, minced
1 teaspoon lemon juice or white wine vinegar
Kosher salt and freshly ground black pepper


4 chicken breasts, boned, skinned and trimmed, about 10 to 12 ounces each
2 zucchini, about ¾ pound
12 bamboo skewers, 10-inches long, soaked in cold water 30 minutes
2 tablespoons extra virgin olive oil
Lemon wedges as a garnish


Bring a pot of salted water to a boil. Add the spinach to the boiling water remove immediately and drain. 

Soak the bread crumbs in the 1/2 cup cold water and squeeze well to remove any excess moisture. Discard the water.

Place the spinach, bread crumbs, 3/4 cup of the walnuts, olive oil, garlic, and lemon juice in a blender or food processor. Blend to obtain a smooth paste. Season with salt and pepper.  Place the skordalia in a bowl.  Chop the remaining 2 tablespoons walnuts and sprinkle onto the top.  Drizzle with a few drops of olive oil.  Makes 1 ½ cups.  Set aside while you prepare the chicken.

Cut the chicken into 3/4-inch pieces.  Cut the zucchini into 1/2-inch pieces. 

Preheat an outdoor grill or an indoor cast-iron ridged grill.  Thread the chicken and zucchini onto the skewers alternating them.  Brush with olive oil and sprinkle with salt and pepper.  Grill the skewers until light golden, 3 to 4 minutes.  Turn and continue to grill until done, 3 to 4 additional minutes. 

To serve, place the skewers on a platter and garnish with lemon wedges. Pass the Skordalia on the side