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1 cup coarsely chopped spinach, washed and dried1/2 cup fresh bread crumbs3/4 cup plus 2 tablespoons walnuts, toasted1/2 cup extra virgin olive oil3 garlic cloves, minced1 teaspoon lemon juice or white wine vinegarKosher salt and freshly ground black pepper
4 chicken breasts, boned, skinned and trimmed, about 10 to 12 ounces each2 zucchini, about ¾ pound12 bamboo skewers, 10-inches long, soaked in cold water 30 minutes2 tablespoons extra virgin olive oilLemon 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
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