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Test Kitchen Approved

Herbed Chicken Skewers with Kale Caper Sauce

Recipe By Savory Spice Test Kitchen

Recipe By Savory Spice Test Kitchen

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.

Recipe Notes

Also delicious served with our Harissa Yogurt Sauce for dipping.

Ingredients

For chicken:

1 large lemon

0.5 cups olive oil

1 small shallot, roughly chopped

2 cups fresh cilantro, stems trimmed

0.25 cups packed fresh mint leaves

2 Tbsp. fresh dill





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

0.25 cups plain Greek yogurt

2 Tbsp. tahini

1 Tbsp. honey

For skewers:

0.08 each *8 Bamboo Skewers, soaked in water for 1 hour

1 large fennel bulb

1 large lemon

olive oil for brushing

Savory Spice ingredients in this recipe

  • Pyramid Peak Lemon Pepper

    The marriage of citrus and pepper stands the test of time. Use in place of black pepper anywhere you want a zesty flavor. If you're looking for a s...

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  • Minced Garlic

    Garlic, native to Central Asia, quickly spread to the Mediterranean and now is cultivated and widely used all around the world. As it’s one of the ...

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  • California Paprika

    Our California paprika comes from a hybrid pepper indigenous to California. This paprika comes from drying, grinding, and sifting these peppers thr...

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  • California Fennel Pollen

    Fennel pollen is native to the Mediterranean and is now grown in many parts of the world including China, India and the States. The fennel plant gr...

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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.