Image
main content start
Tuscan Spiedini With Fresh Herbs, Lemon, And Cracked Fennel Seeds
25 min prep time
12 min cook time
4servings
Recipe by
Steve Petusevsky
Source
Sizzle & Smoke
Photo by
Renee Comet
How to Make 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.
25 min prep time
12 min cook time
4servings
1⁄4 recipe
Print Recipe >
Step-By-Step Instructions:
- 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.
- Thread the chicken cubes on skewers, either alone or with chunks of your favorite vegetables such as red onion, bell pepper, or zucchini.
- 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.
Nutrition facts
4 Servings
-
Serving Size
1⁄4 recipe
- Amount per serving Calories 165
-
Total Fat
6g
- Saturated Fat 1.3g
- Cholesterol 65mg
- Sodium 60mg
- Total Carbohydrate 1g
- Protein 24g
- Potassium 220mg
- Phosphorous 180mg
Ingredients
Extra Virgin Olive Oil
2 tbsp
Juice of 1 lemon
1
garlic (minced)
2 clove
fennel seeds (crushed)
2 tsp
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
Reviews & Ratings
Recommended
I could see that causing confusion and frustration for a new cook.