Lemon and Fennel Chicken Kebabs

A community recipe by TomTemest

Not tested or verified by Nigella.com

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Introduction

I love sitting in the garden on a Summer's evening, sipping Ouzo and lemonade, waiting for my Mum's delicious Moussaka to come to the table. These kebabs are bursting with the fresh, zesty flavour of that drink, and are perfect with a traditional Greek salad. Enjoy!

Ingredients

Serves: 0

Metric Cups

4 chicken breasts (cut into kebab size chunks)
3 medium unwaxed lemons
2 tablespoons extra virgin olive oil
3 cloves garlic (crushed)
1 tablespoon fennel seeds
8 leaves bay leaves
1 tablespoon honey
1 teaspoon sea salt
1 splash of aniseed liqueur

4 chicken breasts (cut into kebab size chunks)
3 medium unwaxed lemons
2 tablespoons extra virgin olive oil
3 cloves garlic (crushed)
1 tablespoon fennel seeds
8 leaves bay leaves
1 tablespoon honey
1 teaspoon sea salt
1 splash of aniseed liqueur

Method

Lemon and Fennel Chicken Kebabs is a community recipe submitted by TomTemest and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Put the juice and zest of 2 of the lemons in a bowl. Add the garlic, olive oil, fennel seeds, honey and sea salt. Mix, and then add the chicken pieces.

Cover and refrigerate for a few hours, preferably over night.

When ready to cook, preheat a grill or BBQ. Slice the remaining lemon, and then cut the slices into quarters.

Thread a bay leaf onto a kebab skewer followed by chicken pieces and lemon pieces in alternation. Use 1 skewer per chicken breast, and finish off with a bay leaf on the end.