The tastes of lemon, fennel, oregano, and olive oil in this Chicken and Vegetable Kebabs dish will transport you to the shores of the Mediterranean Sea. Serve over couscous tossed with a bit of salt, cherry tomatoes, and chopped fresh mint.
1/4 cup fresh lemon juice
2 tablespoons fresh chopped or 2 teaspoons dried oregano
Combine first 6 ingredients in zip-top plastic bag; seal and shake well. Marinate in refrigerator 20 minutes. Remove chicken mixture from bag; discard marinade.
Cook garlic cloves in boiling water 3 minutes; drain and cool.
Thread 4 chicken strips, 3 zucchini slices, 2 fennel wedges, and 2 garlic cloves alternately onto each of 6 (12-inch) skewers. Sprinkle with salt and pepper. Place kebabs on grill rack coated with cooking spray. Cook 8 minutes, turning once, or until chicken is done.
Wonderful. I didn't think I'd like the fennel and it wound up being my favorite part. I didn't bother to skewer the chicken and veggies, just used some grill roasting pans on our Traeger. Next time I will marinate the meat longer then add the veggies for the last 20 minutes. Served with roasted garlic couscous and a greek salad with feta. It was a great, but easy meal.
Just made it for dinner & loved it. So simple, fresh & light but the lemon & oregano just steal the show. Will definitely make again for a grill party I'm having in a few weeks. Did cheat by using a grill basket rather than skewers.
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