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

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 Test Kitchen

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Savory Spice Shop Ingredients
Pyramid Peak Lemon Pepper 2 floz bottle $5.25
Paprika, California 1 oz bag $1.85
Fennel Pollen, California 1/4 oz bag $7.35
Garlic, Dehydrated: Minced 1 oz bag $2.20
Bamboo Skewers - 100 pack $3.95
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