Grilled kebabs are a great way to use hearty vegetables like fennel or kohlrabi from your CSA.
1 lb. boneless, skinless chicken breasts
1 each: fennel bulb, lemon, and red onion
10 garlic cloves
1½ tsp. salt
1 tsp. ground black pepper
2 Tbsp. chopped fresh thyme leaves
4 garlic cloves, peeled and crushed
1 lemon, zested and juiced
2 Tbsp. extra-virgin olive oil
Pound your chicken breast to an even thickness of 1/2 inch. Dice the chicken into bite-size pieces and set aside.
In a large bowl combine salt, pepper, thyme, garlic, and lemon zest and juice; whisk in olive oil, reserving half for the vegetables. Add chicken pieces to the remaining marinade and toss. Cover and refrigerate 1 hour.
Preheat your grill. Cut the fennel, whole lemon, and onion into bite-size pieces. Place in a bowl and drizzle with the remaining marinade. Remove chicken from fridge while you heat the grill and assemble the kebabs on skewers.
Brush kebabs with olive oil; grill kabobs on medium-high heat, turning until chicken and vegetables are cooked through.
Julie publishes Edible Ohio Valley with her family. After 15 years in the world of commercial photography, her lens is now focused on recording the sustainability movement in the Midwest. A graduate of UC’s College of Design, Architecture, Art, and Planning, she’s a partner and co-founder of The Fairview Agency, a multidisciplinary creative firm.