ingredients

FOR THE DUKKAH

3/4 cup unsalted pistachios or hazelnuts

1/4 cup sesame seeds (black or white)

2 tablespoons coriander seeds

2 tablespoons cumin seeds

1 teaspoon whole black peppercorns

1 teaspoon kosher salt (To keep BX friendly, I omitted the salt)

FOR THE MARINADE

1⁄2 cup plain greek yogurt
1⁄4 cup fresh lemon juice (about 2 large lemons)
4 cloves garlic, minced
1⁄2 teaspoons minced fresh ginger
2 tablespoons chopped fresh cilantro

2 tablespoons chopped fresh parsley

3⁄4 cup extra-virgin olive oil
2 teaspoons ground cumin
2 teaspoons kosher salt (omit to keep it BX friendly)
2 teaspoon smoked paprika

1 teaspoon oregano

FOR THE SKEWERS

2 chicken breasts, cubed
2 red onions, cut into 11⁄2-inch (4-cm) pieces
2 small zucchinis, cubed or ribboned


Dukkah, for serving
Tahini, for serving

directions

First step, the marinade : In a large bowl, combine all of the ingredients along with the chicken. Stir thoroughly to combine. Cover and refrigerate, allowing the chicken to marinate for a minimum of 3 hours or ideally overnight.

Make the skewers: Drizzle the vegetables with oil and season

with salt and pepper. Skewer the chicken, alternating each piece with the vegetables. Discard any extra marinade.

Preheat the grill over medium-high heat to about 400oF (205oC). Grill the skewers until lightly charred and cooked through, about 6 minutes per side. Before serving, drizzle the skewers with tahini and dukkah & serve.

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