Serve with rice.
- 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.