This is a unique grilled skewer recipe that has a great balance of fresh herb, tangy lemon, and sweet fennel to complement the lemon pepper.



Ingredients

  • For chicken:

  • 1 large lemon
  • 1/2 cup olive oil
  • 1 small shallot, roughly chopped
  • 2 cups fresh cilantro, stems trimmed
  • 1/4 cup packed fresh mint leaves
  • 2 Tbsp. fresh dill
  • 3 Tbsp. Pyramid Peak Lemon Pepper
  • 1 tsp. California paprika
  • 1/2 tsp. fennel pollen
  • 1 1/2 tsp. dehydrated minced garlic
  • 2 large boneless, skinless chicken breasts, cut into 1-inch cubes
  • salt & pepper
  • For sauce:

  • 2 cups roughly chopped kale (stems trimmed)
  • 1 Tbsp. capers, rinsed
  • 1 tsp. olive oil
  • 1/4 cup plain Greek yogurt
  • 2 Tbsp. tahini
  • 1 Tbsp. honey
  • For skewers:

  • Bamboo skewers, soaked in water 1 hour
  • 1 large fennel bulb
  • 1 large lemon
  • olive oil for brushing

Notes

Also delicious served with our Harissa Yogurt Sauce for dipping.

Directions

For chicken: Zest lemon into food processor bowl; reserve juice for sauce. Add remaining ingredients except chicken and salt & pepper. Pulse into a thin paste, adding more olive oil if necessary. Reserve 3 Tbsp. for the sauce and transfer remaining paste to a large bowl. Add chicken and salt & pepper to taste. Toss to coat chicken in paste. Cover and refrigerate for 2 to 4 hours or up to overnight.

For sauce: Preheat oven to 350 degrees. Toss kale and capers with oil and salt & pepper. Bake on a cookie sheet for 5 min., stirring half way through. Let cool. Place reserved 3 Tbsp. paste in food processor with roasted kale and capers, yogurt, tahini, honey and reserved lemon juice. Pulse until smooth. Cover and refrigerate until ready to serve.

For skewers: Preheat well-oiled grill to medium-high. Cut fennel into pieces about the same size as chicken. Cut lemon into 1-inch segments. Thread alternating pieces of marinated chicken, fennel and lemon onto skewers. Brush skewers with olive oil before setting on the grill. Cook on one side for about 3 min. then flip and cook 3 more min. or until chicken is cooked through. Serve warm with sauce for dipping.

Yields

6 to 8 skewers

Thanks To

Savory Spice Shop Test Kitchen

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Savory Spice Shop Ingredients
Pyramid Peak Lemon Pepper 2 oz bag $4.45
Paprika, California 1 oz bag $1.85
Fennel Pollen, California 1/4 oz bag $7.35
Garlic, Dehydrated: Minced 1 oz bag $1.70
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