serves 2–4

Grilled kebabs are a great way to use hearty vegetables like fennel or kohlrabi from your CSA.

1 lb. boneless, skinless chicken breasts
1 each: fennel bulb, lemon, and red onion
10 garlic cloves

Marinade
1½ tsp. salt
1 tsp. ground black pepper
2 Tbsp. chopped fresh thyme leaves
4 garlic cloves, peeled and crushed
1 lemon, zested and juiced
2 Tbsp. extra-virgin olive oil

Pound your chicken breast to an even thickness of 1/2 inch. Dice the chicken into bite-size pieces and set aside.

In a large bowl combine salt, pepper, thyme, garlic, and lemon zest and juice; whisk in olive oil, reserving half for the vegetables. Add chicken pieces to the remaining marinade and toss. Cover and refrigerate 1 hour.

Preheat your grill. Cut the fennel, whole lemon, and onion into bite-size pieces. Place in a bowl and drizzle with the remaining marinade. Remove chicken from fridge while you heat the grill and assemble the kebabs on skewers.

Brush kebabs with olive oil; grill kabobs on medium-high heat, turning until chicken and vegetables are cooked through.