ingredients
work in progress
Still trying to figure it out.
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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