Lemon and fennel chicken kebabs with chickpea, fennel and olive salad

Name: Lemon and fennel chicken kebabs with chickpea, fennel and olive salad recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 650g chicken thigh fillet, cut into 3-4cm chunks; Finely grated zest and juice of 1 lemon; 3 garlic cloves, crushed; 20.00 ml fennel seeds, roughly crushed; 60ml olive oil; 400g can chickpeas, rinsed, drained; 1 large fennel bulb, quartered, thinly sliced; 240g jar giant green olives, torn; 1/2 red onion, thinly sliced; 82.50 ml oregano leaves, roughly chopped; Lemon wedges, to serve

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15m

10m

Lemon and fennel chicken kebabs with chickpea, fennel and olive salad

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by Lucy Nunes

Delicious Team

Nov 24, 2025

These homemade kebabs make the perfect quick summer meal. Packed with bright Mediterranean flavours, fire up the barbecue for a simple weeknight meal or double the recipe for effortless summer entertaining.

You’ll need 6-8 metal or wooden skewers for this recipe. If using wooden skewers, soak in water for 30 minutes before using, to stop them from burning.

650g chicken thigh fillet, cut into 3-4cm chunks
Finely grated zest and juice of 1 lemon
3 garlic cloves, crushed
1 tbs fennel seeds, roughly crushed
1/4 cup (60ml) extra virgin olive oil
400g can chickpeas, rinsed, drained
1 large fennel bulb, quartered, thinly sliced
240g jar giant green olives, torn
1/2 red onion, thinly sliced
1/3 cup oregano leaves, roughly chopped
Lemon wedges, to serve

Method

1.

Preheat a barbecue or chargill pan to high.
2.

Place chicken, lemon zest, garlic, fennel seeds and 1 tbs oil in a large bowl and season with salt flakes and freshly ground black pepper. Toss to coat, then thread onto 6-8 skewers.
3.

Arrange skewers on the barbecue or chargrill pan and reduce heat to medium-high. Cook, covered, for 10 minutes, turning halfway through.
4.

Meanwhile, place chickpeas, sliced fennel, olives, onion, oregano, lemon juice and remaining oil in a large bowl. Season with salt flakes and freshly ground black pepper and toss to coat.
5.

Serve chicken kebabs with chickpea salad and lemon wedges.

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Recipe Notes

If you want to prepare this ahead, you can marinate the chicken so it’s ready to skewer, or even skewer it so it’s ready to pop straight onto the grill. Store covered in the fridge until you’re ready to cook.