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REMOVE excess fat and muscles from the chicken breasts, then dice into not too small pieces. MIX the pieces of chicken into the bowl with paprika powder, thyme and coarsely sliced lemongrass, olive oil, pepper and salt.
COVER with cling film and marinate in the refrigerator for at least 2 hours, preferably a whole night. PLACE the wooden skewers in water to prevent them from burning on the barbecue, this is not required.
MAKE sure the barbecue is hot enough.
REMOVE lemongrass and thyme from the marinade. SLICE zucchini into thin lints, then roll them up one by one. PIERCE a piece of chicken on a wooden skewer, then a rolled up zucchini, repeat 3 - 4 times per skewer.
CONTINUE piercing the skewers until all of the chicken has been used up. COOK the chicken zucchini skewers on the barbecue in about 10 minutes time, while rotating them every now and then.
Enjoy your meal!