Grilled Chicken and Fennel Kabobs with Tzatziki Sauce, C & C

Grilled Chicken and Fennel Kabobs with Tzatziki Sauce

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

For the Tzatziki:
14 oz. Greek Yogurt (for example Fage 2%)
2 Kirby (or pickling) cucumber
4 cloves garlic
2 tsp. lemon juice
2 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.