Grilled Chicken Kebabs with Fennel & Olive
Ingredients
2 boneless, skinless chicken breasts and/or thighs, cubed
1 red onion, cut into chunks
2 tomatoes, cut into chunks
1 fennel bulb, shaved thin using a mandolin
1/3 cup Castlevetrano olives, pitted and chopped
Directions
Step 1
Prepare the Chicken and Vegetables: Cube the chicken breasts and/or thighs into bite-sized pieces. Alternate threading the chicken cubes, red onion, and tomato chunks onto the skewers.
Step 2
Grill the Kebabs: Preheat the grill to medium-high heat. Place the kebabs on the grill and cook, turning occasionally, until the chicken reaches an internal temperature of 165°F (75°C) and is fully cooked. This should take about 10-15 minutes, depending on the size of the chicken cubes.
Step 3
Make the Fennel & Olive Salad: While the kebabs are grilling, shave the fennel bulb thinly using a mandolin. Toss the shaved fennel with the chopped Castlevetrano olives in a bowl. Drizzle with olive oil and season with salt and pepper to taste.
Step 4
Serve: Once the kebabs are grilled to perfection, plate them with the fennel and olive salad on the side.
Step 5
Drizzle with Maazah Lemon Aioli: Just before serving, generously drizzle the grilled chicken kebabs with Maazah Lemon Aioli for a bright, zesty finish.
Tip: You can serve this dish family-style, with the kebabs and salad on a large platter, or individually plated for a more elegant presentation.
