Spring time chicken skewers

A great way to kick off the start of barbecue season, these lively skewers pack a lot of flavor. Taking a cue (wink) from northern Chinese barbecue, we dust the skewers in a fennel seedy spice blend when they come off the grill. The crisp asparagus-and-fennel salad is a fun contrast to the meaty, smoky skewers — perfect for a cool, late-spring evening with friends. To round out the meal, we highly recommend

pairing these with our Pine Nut Pepper Schmear.

SERVES 4 FOR THE FENNEL SPRINKLE

1 Tablespoon ground toasted fennel seeds ¼ Teaspoon kosher salt ¼ Teaspoon sugar ½ Teaspoon onion powder

FOR THE CHICKEN

1½ Pounds chicken thigh meat, cut into 1-inch cubes (Sub boneless, skinless thighs for ease.)

1 Yellow onion, quartered 2 Cloves garlic, peeled

¼ Cup olive oil

2 Teaspoons kosher salt 1 Sprig rosemary, leaves picked and stem removed

FOR THE SALAD

¼ Cup, plus 1 teaspoon, kosher salt

1 Bunch asparagus, ends trimmed, cut crosswise into ¼-inch rounds

½ Teaspoon honey

Grated zest of 1 lemon 2 Tablespoons lemon juice (about ½ lemon)

₁⁄₃

Cup olive oil

1 Tablespoon capers, drained and chopped

1 Bulb fennel, shaved thinly on a mandoline

¼ Cup chopped fennel fronds (just the green frilly parts)

MAKE THE FENNEL SPRINKLE

In a small bowl, combine

● all the sprinkle ingredients. Mix to combine. Store, covered, until ready to use.

MARINATE THE CHICKEN

Place the chicken pieces in

● a sealable container.

● In a blender, combine the onion, garlic, olive oil, salt, and rosemary leaves, and blend on high until smooth, about 1 minute. Strain through a fine-mesh sieve into the chicken container; toss to coat. Cover and marinate in the fridge for at least 2 hours and up to overnight.

● Load each skewer with 5 pieces of chicken and stash in the fridge until ready to grill.

PREP THE SALAD

● In a medium saucepan, combine 4 cups of water and ¼ cup of salt; bring to a boil. Add the asparagus and blanch for just 5 seconds. You want still-crisp asparagus. It doesn’t need more than a dunk in boiling water. Drain in a colander and set aside.

● In a medium bowl, combine the honey, lemon zest, lemon juice, olive oil, capers, and remaining teaspoon of salt. Whisk together and set aside.

GRILL THE MEAT

● Preheat grill to medium-high heat. Use a paper towel to oil the grates before grilling to help avoid any stickage. Grill the skewers, turning, until cooked through, 3 to 4 minutes per side, 12 to 15 minutes total.

● Place the cooked skewers on a platter and, using a fine-mesh sieve, dust on all sides with the fennel sprinkle. Add the shaved fennel, asparagus, and fennel fronds to the dressing bowl and toss. Spoon the salad over the dusted skewers and serve.