650 grams boneless chicken thighs, skin-off
¼ cup dry vermouth
2 cloves garlic, crushed
1 tablespoon finely chopped sage leaves
1 teaspoon freshly ground pepper
2 tablespoons olive oil
2 tablespoons each chopped fresh parsley and mint
zest 1 lemon
1 garlic clove, crushed
10 x 18 cm skewers (if wooden, soak in water for 30 minutes)
Cut the chicken into 2 cm pieces. Combine all the remaining ingredients in a bowl and stir in the chicken. Cover and refrigerate for up to 24 hours.
To assemble: Use a vegetable peeler to cut long thin strips of zucchini.
Gently concertina the zucchini and thread onto the skewers alternating with the chicken. Season.
Heat a sauté pan with a little oil and cook the skewers over a medium heat until the chicken is cooked through.
Gremolata: Place the ingredients on a board and chop together finely.
To serve: Arrange the skewers on a platter and scatter with the gremolata. Serve with lemon wedges.
Pantry note: Vermouth is a fortified wine flavoured with botanicals. Available from liquor stores.