Fennel adds a nice flavoring to the marinade in this healthy chicken souvlaki dish.
The kabobs are perfectly paired with a veggie-packed, yogurt-dressed Israeli couscous.
Remove 1/4 cup of the marinade and set aside.
Pour the remaining marinade over chicken mixture.
Seal bag; turn to coat chicken mixture.
Marinate in the refrigerator 1 1/2 hours, turning bag once.
Meanwhile, if using wooden skewers, soak eight 10- to 12-inch skewers in water 30 minutes.
Drain chicken, discarding marinade and fennel.
Thread chicken, accordion-style, onto skewers.
Remove from grill and brush with the reserved 1/4 cup marinade.
Prepare couscous: In a small saucepan heat 1 teaspoon olive oil over medium heat.
Add 1/2 cup Israeli (large pearl) couscous.
Cook and stir 4 minutes or until light brown.
Add 1 cup water.
Bring to boiling; reduce heat.
Transfer couscous to a large bowl.
Serve kabobs with couscous, lemon wedges and, if desired, reserved fennel leaves.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
