Chicken Skewers with Zucchini

Cut the chicken breast fillet into medium-sized pieces (I ended up with 32 pieces).

Place in a bowl and add all the marinade ingredients.

Mix well and let marinate for 20–30 minutes, or longer if you like — even a few hours (in that case, refrigerate).

Use a vegetable peeler to shave the zucchini into thin, long ribbons along the full length of the zucchini. Salt them and let sit for 10 minutes.

Thread the zucchini ribbons, rolled into little rolls, onto skewers, alternating with pieces of chicken breast fillet.

Heat vegetable oil in a skillet over high heat. Add a few skewers and cook over medium heat for about 4–5 minutes.

Flip and cook for another 4–5 minutes. Since the fillet pieces are small and already marinated, they cook very quickly. So don't leave the chicken skewers in the pan too long — that way they'll turn out incredibly juicy and tender.

Serve immediately while hot. You can add a sauce made from sour cream plus a clove of garlic. These chicken skewers with zucchini have an amazing aroma, a tender and juicy texture, beautifully complemented by the soft-yet-slightly-crisp zucchini. So delicious!