Grilled Chicken & Fennel Kebabs w/Tzatziki

I’m happy that Spring is officially here! For most people, spring means tulips, blossoming trees, warmer weather and the all-clear to finally fish those flip flops out from under a pile of boots. Spring used to mean all of these things to me, but now I live in Miami. Here, Spring means that the perfect weather is almost gone. That the humidity will rise steadily over the next 6 months, and that soon it will downpour every afternoon.

But it also means that some of my favorite ingredients start popping up at the grocery store again! Asparagus and peas, cherries and stone fruits…Cadbury eggs! It’s also the start of the grilling season. This weekend, I was really craving Greek food. And when I have a craving, I must tame it. I made some quick kebabs with chicken, fennel and red onion. Sprinkled on some salt, pepper and dried oregano, then drizzled my meat on a stick with olive oil and lemon juice.

They were exactly what I wanted. Hearty and flavorful, but not at all heavy. I swear I could eat these every day. I served them with some homemade tzatziki sauce. Tzatziki is my favorite Greek condiment and is made from Greek yogurt, cucumbers, garlic, salt and lemon juice. It’s thick and tangy and the perfect compliment to grilled meats. (Well, that and chimichurri.) I also made a thyme-infused flatbread with chickpea flour, which was delicious, but I had some issues with it sticking to my skillet. I’m going to try again this week and post back with details.

If it’s finally warm enough to grill where you are, then these are for you. If not, then bookmark this recipe for summertime. Either way, whip up a batch of Tzatziki this week. It makes a great spread for lamb burgers or vegetarian pitas.

Grilled Chicken & Fennel Kebabs w/Tzatziki
Serve these alongside some warm pitas or flatbread. These are especially good with thyme & chickpea flour flatbread (Recipe coming soon!).

For the kebabs:
2 lb. boneless skinless chicken breasts, cut into cubes
2 bulbs fennel, top and bottom trimmed, then quartered
1 red onion, cut into large pieces
1 tbsp. coarse salt
1 tbsp. freshly ground black pepper
1 tbsp. dried oregano
2 tbsp. olive oil
2 tbsp. lemon juice
8 kebab skewers

For the Tzatziki:
7 oz. Greek Yogurt (I used Fage 2%)
1 Kirby (or pickling) cucumber
2 cloves garlic
1 tsp. lemon juice
1 tsp. salt

Begin by making your kebabs. Skewer the chicken and alternate with pieces of fennel and red onion. Once your kebabs are all skewered, sprinkle them with the salt, pepper and oregano evenly on all sides, then drizzle with the olive oil and lemon juice on all sides.

Preheat your grill to medium-high. Once it’s nice and hot, place your kebabs on the grill so that they are parallel to the front of the grill. Cook them for 5 minutes on all four sides, or until the chicken is cooked through and deep grill lines have formed. Remove to a plate.

Either before you cook the kebabs, or while they’re grilling, make the Tzatziki. Grate the cucumber with a box grater or food processor, then place the shredded cucumber in a paper towel or cheesecloth. Twist the ends of the paper towel together, then squeeze any liquid out of the cucumber.

Using a mortar and pestle or food processor, mash the garlic into a paste. Stir together the yogurt, cucumbers, garlic, lemon juice and salt.

Serve the kebabs with a big dollop of tzatziki and some warm pitas or flatbread.

Makes 4 servings.

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26 Comments

  1. Hi. I live in L.A. and I sometimes forget how lucky we are to able to grill outdoors year-round. I’ll definitely be making these kebabs this week. Thanks!

  2. Ooh, fennel. It’s so sweet…

  3. that is an exceptionally great photo up there. bravo :)

  4. Just made the tzatziki–perfect! I added a little extra lemon juice because I like it really lemony. Thanks for the simple recipe.

  5. YUM! These look great and healthy too. Will definitely make these soon.

  6. Thanks everyone!

  7. Despite already having a meal plan for this week, and it not being grilling weather here in Oregon, I had to try these tonight as we are suckers for anything on a skewer. My husband and I, and our 3 and 5 year olds loved these, probably one of the best kebabs we’ve had, and definitely will be doing this regularly when grilling weather gets here.

  8. Kerrie – Thanks! I’m so glad you liked them. Also – I loved Oregon. It’s one of the most beautiful places I’ve been. I’m sure grilling up there in the summer is great!

  9. Hey Melissa,

    Love your site! Rachel Brownlee told me about it while back and I’ve tried a few different ones. This one was particularly great. Now that I know how easy it is to make Tzatziki, I’m going to make it all the time. Thanks!

  10. Drew – Thanks! Glad you like the site :) Has Rachel made you the guava and cream cheese cupcakes yet? I know she’s made them a couple of times.

  11. Super-Duper site! I am loving it!! Will come back again – taking your feeds also, Thanks.

  12. made these this week after having bookmarked them a few months back. i’m a sucker for anything w/ fennel and here in texas, we can grill about 8-9 months outta the year! i had never made homemade tzatziki either. all was quite delicious-thanks!

  13. The night after I moved into my boyfriend’s place, I needed something to make for dinner that wasn’t spice heavy as all my spices were still in cross-country transit. I made these (in the broiler) and they were SO GOOD. I think they might have set the bar a little too high, though, as my other cooking adventures have not been so well received … maybe I just need to pull more of my recipes from your blog!

  14. Top read, very Informative.

  15. Pingback: chicken fennel kebobs with tzatziki « the cosmic cowgirl

  16. Now i know what to do with henrietta – fresh organic home grown chicken though!

  17. Hey, Count yourselves lucky living in America wheree you are guaranteed at least 6 months sunshine, i live in England and we ever hardly get to grill outside, well maybe for a couple of weeks a year.
    But that recepie looks delicious and is something i will definately be making.
    Lucy :)

  18. Just made this tonight and it was great! It’s nice for when you’re in a pinch and don’t have time to marinate the chicken. The tzatziki really makes this dish. I used the whole Greek yogurt here :)

  19. I just made this tonight. I agree that the tzatziki was a huge addition! Thanks for this recipe – it turned out perfectly and was a big hit with a rather hard-to-please family when it comes to food!

  20. You you could change the webpage name title Grilled Chicken & Fennel Kebabs w/Tzatziki | BITCHIN' CAMERO to more suited for your content you create. I enjoyed the blog post yet.

  21. I searched for your recipe for flatbread made from Chickpea flour. No could find.?

  22. This looks great, lovely picture too! A top chicken dish.

  23. Yum Yum, this looks fab!x

  24. I did that one, I put some basil on mine but went a bit heavy on the garli for the Tzatziki , Kebabs turned out lovely

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