NORTH AFRICAN DUKKAH CHICKEN SATAY WITH GRILLED ZUCCHINI RIBBONS

In large bowl, whisk together oil, honey, tahini, lemon juice, salt (if using) and pepper. Add chicken, turning to coat. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Place dukkah in shallow dish; spoon 1 tbsp into small bowl and set aside. Remove chicken from marinade, letting excess drip off. Dredge chicken in dukkah, pressing to adhere; discard leftover marinade and unreserved dukkah.

Alternately thread chicken, zucchini and red onion onto 6 metal or soaked wooden skewers. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Place skewers on greased grill over medium heat; close lid and grill, turning once, until browned, about 15 minutes. Transfer to serving platter; sprinkle reserved dukkah over top.

PER SERVING

about 318 cal, 25 g pro, 20 g total fat (3 g sat. fat), 12 g carb (3 g dietary fibre, 6 g sugar), 93 mg chol, 260 mg sodium, 523 mg potassium. % RDI: 7% calcium, 24% iron, 6% vit A, 15% vit C, 15% folate.

DUKKAH SPICE BLEND

In food processor, pulse together 1 cup skinned toasted hazelnuts, ½ cup toasted sesame seeds, 6 tbsp coriander seeds, 2 tbsp cumin seeds, 4 tsp black peppercorns and 2 tsp salt until finely chopped. Store in airtight container in refrigerator for up to 1 month.

MAKES 4 SERVINGS HANDS-ON TIME 15 MINUTES TOTAL TIME 30 MINUTES