Tuscan Spiedini with Fresh Herbs, Lemon, and Cracked Fennel Seeds

Just in time for July 4th… this new book contains not only my personal grill favorites collected from around the globe, but several recipes which I have adapted from the many prepared food service programs I develop for large supermarket chains.

My publisher has supplied me with some books to give away. The first 10 people who try this recipe and give me some honest feedback, will receive one. Just private message me where you would like the book shipped and enjoy!

SERVES: 4 SERVING SIZE: 1⁄4 recipe MARINATING TIME: At least 15 minutes or overnight

Classic in flavor and simplicity, these chicken sticks are wonderful served over orzo pasta, risotto, or a salad. I love them over an arugula salad sprinkled with Parmesan cheese. Fennel seeds give the chicken a very aromatic quality and sweet flavor.

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 as per directions for direct heat method for 10–12 minutes, turning occasionally, until cooked through and crusted on the outside.