Tuscan Spiedini with Fresh Herbs, Lemon and Cracked Fennel Seeds

These flavorful chicken kabobs are lean and you can add whatever veggies you'd like to them.

Marinating Time: At least 15 minutes or overnight

Nutrition Facts

Serving Size: ┬╝ recipe

  • Calories 165
  • Carbohydrate 1 g
  • Protein 24 g
  • Fat 6 g
  • Saturated Fat 1.3 g
  • Sugars 0 g
  • Dietary Fiber 0 g
  • Cholesterol 65 mg
  • Sodium 60 mg
  • Potassium 220 mg

This Recipe Serves 4


2 tablespoons extra virgin olive oil
Juice of 1 lemon
2 cloves garlic, minced
2 teaspoons fennel seeds, crushed
1⁄2 teaspoon crushed red chili flakes
1 tablespoon fresh oregano, minced
1 tablespoon balsamic vinegar
1 pound boneless skinless chicken breast, cut into 1-inch cubes


  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 under direct heat (with the grill closed) for 10–12 minutes, turning occasionally, until cooked through and crusted on the outside.

From Sizzle and Smoke by Chef Steven Petusevsky

Photo: Tuscan Spiedini with Fresh Herbs, Lemon, and Cracked Fennel Seeds from Sizzle and Smoke. Photographer: Renee Comet.

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This month’s meal plan features seasonal produce plus some tasty grilling recipes that are perfect for a sunny summer day.

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