GRILLED DUKKAH CHICKEN SKEWERS WITH ZUCCHINI RIBBONS
2 tbsp vegetable oil 1 tbsp organic liquid honey 1 tbsp tahini 1 tbsp freshly squeezed lemon juice ½ tsp salt (optional) ½ tsp freshly ground black pepper 1 lb boneless skinless chicken thighs, cut into 1" pieces ½ cup Dukkah Spice Blend (see recipe, below) 1 small zucchini, cut into long thin ribbons 1 small red onion, cut into 1" pieces In a large bowl, whisk together the oil, honey, tahini, lemon juice, salt, if using, and pepper. Add the chicken, turning to coat. (The chicken can be covered and refrigerated for up to 24 hours.)
Place the Dukkah Spice Blend in a shallow dish; transfer 1 tablespoon to a small bowl and set aside. Remove the chicken from the marinade, letting any excess liquid drip off; discard the marinade. Dredge the chicken in the Dukkah, pressing lightly to adhere. Alternately thread the chicken pieces, zucchini ribbons and onion pieces onto six metal or soaked wooden skewers. (The skewers can be covered and refrigerated for up to 24 hours.)
Place the skewers on a greased grill over medium heat; cook, turning once, until the chicken is browned and no longer pink inside, about 15 minutes. Transfer to a serving platter and sprinkle the reserved Dukkah overtop; serve.
Dukkah Spice Blend
In a food processor, pulse 1 cup skinned toasted hazelnuts, ½ cup toasted sesame seeds, 6 tbsp coriander seeds, 2 tbsp cumin seeds, 4 tsp peppercorns and 2 tsp salt until finely chopped. Store in an airtight container in the refrigerator for up to 1 month.