Chicken, lemon & fennel kebabs

These work best in the summer with fresh veg, and served with a glass of last year’s parsnip wine.

Serve with rice.

Serves 2


  • 2 chicken breasts (cut into chunks)
  • 1 courgette (sliced & quartered)
  • ½ a fennel bulb (cut into cubes)
  • 1 tsp fennel seeds
  • Juice of 1 lemon
  • Salt & pepper


Put the lemon juice and fennel seeds into a bowl and season with salt & pepper.

Add the chunks of chicken and mix well. Leave to marinade for about an hour.

Place the chicken, fennel and courgette, in turn, onto 4 skewers.

Cook over a bbq or fire for 5 – 10 minutes, turning occasionally, until cooked through.

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