- 1 tablespoon fennel seeds
- 1 teaspoon chopped fresh rosemary
- 1 clove garlic
- 8 boneless, skinless chicken thighs, each cut into thirds
- 2 tablespoons olive oil
- 1 lemon, quartered then sliced
In ziptop freezer bag, pound first 3 ingredients. In bowl, toss with meat and oil; season. Thread meat and lemon onto 6 skewers. Grill over high, turning, until cooked through, 10 minutes.