Tuscan Spiedini With Fresh Herbs, Lemon, And Cracked Fennel Seeds
Classic in flavor and simplicity, these chicken sticks are wonderful served over orzo pasta, risotto, or a salad. Chef Steve Petusevsky loves them over an arugula salad sprinkled with Parmesan cheese. Fennel seeds give the chicken a very aromatic quality and sweet flavor.
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- Prep time
- 25 min
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- Cook time
- 12 min
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- Servings
- 4 Servings
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- Serving size
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1⁄4 recipe
Ingredients
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Extra Virgin Olive Oil
- 2 tbsp
- 2 tbsp
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Juice of 1 lemon
- 1
- 1
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garlic (minced)
- 2 clove
- 2 clove
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fennel seeds (crushed)
- 2 tsp
- 2 tsp
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crushed red pepper flakes (crushed)
- 1/2 tsp
- 1/2 tsp
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fresh oregano (minced)
- 1 tbsp
- 1 tbsp
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balsamic vinegar
- 1 tbsp
- 1 tbsp
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chicken breasts (boneless, skinless, cut into 1-inch cubes)
- 1 lbs
- 454 g
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Directions
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Combine oil, lemon juice, garlic, fennel seeds, red chili flakes, oregano, and vinegar in a medium bowl and put into a large tightly sealed plastic bag. Marinate at least 15 minutes room temperature or overnight in the refrigerator for best results.
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Thread the chicken cubes on skewers, either alone or with chunks of your favorite vegetables such as red onion, bell pepper, or zucchini.
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Preheat grill to medium-high heat and place on grill grate. Cook as per directions for direct heat method (page 3) for 10–12 minutes, turning occasionally, until cooked through and crusted on the outside.
Reviews
Write a Review-
This recipe fails to mention that the chicken should go into the marinade prior to letting it sit. I could see that causing confusion and frustration for a new cook.