Grilled Chicken Skewers with Charred Grapes, Fennel, and Lemon-Dill Yogurt Marinade

Instructions

1. 1

   If using wooden skewers, soak them in water for 20 minutes before cooking to prevent burning.

2. 2

   In a large bowl, mix the yogurt, lemon zest and juice, garlic, half of the dill, honey, 15 ml (1 tbsp) olive oil, 5 g (3/4 tsp) salt, black pepper, and the lightly crushed fennel seeds.

3. 3

   Add the chicken cubes to the marinade and toss well to coat completely. Let rest for 15 minutes at a cool room temperature or up to 30 minutes in the refrigerator.

4. 4

   In another bowl, toss the fennel, grapes, and red onion with the remaining 15 ml (1 tbsp) olive oil, 3 g (1/2 tsp) salt, and an extra pinch of black pepper.

5. 5

   Preheat the grill to medium-high heat, about 425 °F / 220 °C. Clean and lightly oil the grates.

6. 6

   Thread the skewers, alternating marinated chicken, fennel wedges, red onion, and grapes. Pack the ingredients snugly but not too tightly so heat can circulate.

7. 7

   Place the skewers on the hot grill and cook for 14 to 16 minutes at 425 °F / 220 °C, turning every 3 to 4 minutes, until the chicken is fully cooked with browned edges and the grapes are lightly blistered.

8. 8

   Transfer the skewers to a tray or plate, sprinkle the remaining fresh dill over the top, and let rest for 3 minutes before serving.

9. 9

   Serve hot, spooning over any juices collected on the plate to capture the flavor of the lemon, yogurt, and charred grapes.