Ingredients 2 skinless, boneless chicken breast halves
2 small zucchini
2 tablespoons sunflower oil
For the marinade 2 tablespoons sunflower oil
2 tablespoons soy sauce
2 teaspoons apple cider vinegar (can be replaced with a lemon juice)
2 cloves garlic, minced
1 teaspoon raw honey
1 tablespoon sesame seeds
Salt and ground black pepper to taste
Herbs, like oregano, basil, thyme and rosemary, to taste (optional)
Rinse the chicken breasts and pat dry. Cut the chicken into 3 cm square pieces, and place them in a medium bowl. Set aside.
In a large bowl, whisk together all the ingredients for the marinade, beginning with the oil and the herbs, if using.
Add the chicken to the mixture, and mix well.
Cover and marinate the chicken in the fridge for at least 30 minutes.
Meanwhile, using a vegetable peeler, slice each zucchini into long thin strips. Put all the strips on a plate and set aside.
When the chicken is well marinated, skewer in this order: zucchini, chicken, zucchini and so on, until the skewer is filled. Donít forget to leave the skewer edges free so you will be able to hold it with your hands. Before placing the zucchini strips onto skewers, roll them up.
Add oil to the preheated deep large skillet and gently place two-four filled skewers next to each other. Cook the chicken on a medium heat for about 4-5 minutes on each side. As the chicken is marinated and cut into small pieces, it won't take long till it is done.