Chicken Skewers with Walnut Skordalia

Instructions

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