Provencal chicken skewers with almond dip

1.

Wash the lemon with hot water, dry it and rub off the peel. Squeeze the lemon. Peel the garlic and finely mash it with a fork. Mix together lemon zest and juice, Provence herbs, mustard, 5 tbsp oil and half of the garlic.

2.

Season with salt, pepper and 1 teaspoon of sugar.

3.

Wash the meat, pat dry, cut into approx. 40 cubes (approx. 2 x 2 cm). Turn in the marinade and leave to stand in the refrigerator for about 1 hour.

4.

For the dip, roast the almonds in a pan without fat. Stir in 150 ml water, maple syrup, apple cider vinegar, 4 tablespoons oil and the rest of the garlic. Season the almond dip with salt and pepper. Let cool down.

5.

Clean and wash the zucchini, slice or cut lengthways into approx. 2 mm thin slices. Roll up the slices. Place them alternately with the meat on the grill skewers. Grill on the hot grill for about 8 minutes while turning.

6.

Hand in almond dip.