Grilled Chicken, Fennel and Olive Skewers


  • 1/3 cup extra virgin olive oil
  • 1/3 cup lemon juice
  • 1/3 cup oregano, chopped
  • 1 teaspoon Kosher salt
  • 3/4 teaspoon black pepper, coarsely ground
  • 1 1/2 pounds chicken breast, boneless, skinless chicken breast, cut into 1 1/2-inch cubes
  • 1 (12 oz.) fennel, wedged and blanched
  • 12 ounces Yukon gold potatoes, quartered into 1-inch pieces and blanched
  • 1 (8 oz.) red onion, cut into 1-inch chunks
  • 1 1/3 cups California Black Ripe Olives
  • 1 cup nonfat yogurt
  • 1 teaspoon chopped lemon zest
  • 1 tablespoon chopped chives
  • 12 12-inch skewers, soaked in warm water for 15 minutes


In a large mixing bowl, whisk together olive oil, lemon juice, oregano, salt and 1/2 teaspoon pepper. Add chicken, fennel, potatoes and onion and toss gently until all pieces are evenly coated. Cover, refrigerate and marinate for 1 hour. Place 36 California Ripe Olives in a small bowl and set aside. Place remaining California Ripe Olives in the bowl of a food processor. Add yogurt, lemon zest and remaining black pepper and pulse until combined. Stir in chives, cover and refrigerate. Create kebabs by threading each skewer in the following order: California Ripe Olive, chicken, fennel, onion and potato. Repeat the pattern once, then finish with one more California Ripe Olive and chicken piece. When all skewers are complete, grill over medium-high heat for 3-5 minutes per side. Serve with yogurt and olive dipping sauce.