NORTH AFRICAN DUKKAH CHICKEN SATAY WITH GRILLED ZUCCHINI RIBBONS

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

vegetable oil liquid honey tahini lemon juice salt (optional) pepper boneless skinless chicken thighs (about 6), cut in 1-inch pieces dukkah small zucchini, cut in long thin ribbons

1 small red onion, cut in 1-inch pieces Preheat barbecue to medium heat (about 350ºF); grease grill. 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 grill; close lid and cook, turning once, until browned, about 15 minutes. Transfer to serving platter; sprinkle reserved dukkah over top. 2 tbsp 1 tbsp 1 tbsp 1 tbsp ½ tsp ½ tsp 450 g

½ cup 1

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.