Yield:6 servings

• 9 tablespoons extra-virgin olive oil, divided

• 3 garlic cloves, minced or pressed

• 1 cup cilantro leaves and tender stems, finely chopped (from 1 large bunch)

• 1 cup plus 2 tablespoons flat-leaf parsley leaves and tender stems, finely chopped, divided (from 1 large bunch)

• 1 tablespoon grated lemon zest, plus 5 tablespoons fresh lemon juice (from 2 lemons), divided

• 2 teaspoons sweet paprika

• 2 teaspoons ground cumin

• Fine sea salt and ground black pepper

• 1 teaspoon honey 

• 2 pounds chicken thighs, cut into 1- to 1½-inch pieces 

• 1 ¼ pounds zucchini

1. Step 1

   Start the chicken: In a large bowl, mix together 5 tablespoons olive oil, the garlic, cilantro, 1 cup of the parsley, 2 tablespoons lemon juice, the paprika, cumin, 1¼ teaspoons salt and honey. Add the chicken and toss thoroughly to coat. Cover and refrigerate for at least 30 minutes, or up to 24 hours. 

2. 1. Step 2

      Thread the marinated chicken onto metal or soaked wooden skewers. Cover and refrigerate until ready to serve. 

3. 1. Step 3

      Use a mandolin or a vegetable peeler to shave the zucchini into long, thin ribbons. Place them in a large mixing bowl. In another small bowl, whisk together 4 tablespoons olive oil, remaining 3 tablespoons lemon juice, the lemon zest, ¾ teaspoon salt and a large pinch of black pepper. Set aside until ready to serve. 

4. 1. Step 4

      Cook the chicken: If you are grilling, heat the grill to medium-high. Lightly oil the grates and grill the skewers for 10 to 12 minutes, turning occasionally, until charred in spots and cooked through. If you are using an oven, heat the oven to 425 degrees. Place skewers on a parchment-lined baking sheet and roast for 15 to 20 minutes, turning halfway through. 

5. 1. Step 5

      Just before serving, pour the lemon dressing over the zucchini ribbons and toss gently to coat. Arrange the skewers on a platter alongside the fresh salad. Serve immediately to maintain the zucchini's crisp texture.

or to mark this recipe as cooked.