© David Loftus
Cut the chicken into 1-inch cubes and place in a bowl. Blanch the zucchini strips in salted boiling water for 30 seconds, then drain and allow to cool. Blitz all the marinade ingredients (except the olive oil) in a food processor, then loosen to a paste with a little olive oil. Add the marinade to the chicken pieces and mix well. Refrigerate for up to an hour. Then weave the zucchini strips in between the chicken pieces on the rosemary sticks or skewers. Grill for around 5 minutes, turning regularly, until cooked. Feel free to cut a piece open to check if theyre done.
1lb 2oz free-range boneless chicken breasts