Mediterranean Chicken & Vegetable Kebabs

 

The taste of lemon, oregano, and olive oil will transport you to the shores of the Mediterranean Sea. These kebabs are yummy but you have to work for them. The process is more time consuming than I care to deal with after a long day. I found that most of the grocery stores I went to did not have fennel, however I finally found some at Central Market. The dish takes about 45 min-1 hour from prep to plate. I served them over instant pre-seasoned couscous.

Ingredients

• 1/4 cup fresh lemon juice 
• 2 tablespoons fresh chopped or 2 teaspoons dried oregano
• 2 tablespoons olive oil 
• 1 1/2 pounds skinless, boneless chicken breast, cut into 24 strips 
• 18 (1/2-inch-thick) slices zucchini 
• 1 fennel bulb, cut into 12 wedges
• 12 garlic cloves, peeled 
• 1/2 teaspoon salt 
• 1/4 teaspoon black pepper 
• Cooking spray 

Preparation

• Combine first 6 ingredients in zip-top plastic bag; seal and shake well. Marinate in refrigerator 20 minutes. Remove chicken mixture from bag; discard marinade.
• Prepare grill.
• Cook garlic cloves in boiling water 3 minutes; drain and cool.
• Thread 4 chicken strips, 3 zucchini slices, 2 fennel wedges, and 2 garlic cloves alternately onto each of 6 (12-inch) skewers. Sprinkle with salt and pepper. Place kebabs on grill rack coated with cooking spray. Cook 8 minutes, turning once, or until chicken is done.