Tuscan Spiedini With Fresh Herbs, Lemon, And Cracked Fennel Seeds

Tuscan Spiedini With Fresh Herbs, Lemon, And Cracked Fennel Seeds
Source: Sizzle & Smoke. Recipe Credit: . Photo Credit: Renee Comet.
Summary

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.

  • Prep time
    25 min
  • Cook time
    12 min
  • Servings
    4 Servings
  • Serving size
    1⁄4 recipe
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1⁄4 recipe
  • Amount per serving Calories 165

  • Total Fat 6g
    • Saturated Fat 1.5g
    • Trans Fat 0g
  • Cholesterol 65mg
  • Sodium 60mg
  • Total Carbohydrate 1g
    • Dietary Fiber 0g
    • Total Sugars 0g
  • Protein 24g
  • Potassium 220mg
  • Phosphorus 180mg

Choices/Exchanges: 4 Lean meat

Ingredients

Ingredients

  • extra virgin olive oil
    2 tbsp
  • Juice of 1 lemon
    1
  • garlic (minced)
    2 clove
  • fennel seeds (crushed)
    2
  • crushed red pepper flakes (crushed)
    1/2 tsp
  • fresh oregano (minced)
    1 tbsp
  • balsamic vinegar
    1 tbsp
  • chicken breasts (boneless, skinless, cut into 1-inch cubes)
    1 lbs
Directions

Directions

  1. 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.

  2. Thread the chicken cubes on skewers, either alone or with chunks of your favorite vegetables such as red onion, bell pepper, or zucchini.

  3. 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.

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