Tahini Chicken Skewers Recipes

Steps:

• Bring water and bouillon cube to a boil in a pot until bouillon is dissolved; decrease heat to low. Whisk tahini, soy sauce, honey, garlic, and ginger into bouillon mixture until smooth. Keep sauce warm over low heat.
• Heat butter in a skillet over medium heat; cook and stir chicken until no longer pink in the center, 5 to 10 minutes.
• Whisk flour into tahini sauce until thickened, 2 to 3 minutes. Add cooked chicken to tahini sauce and toss to coat.

Steps:

• For the chicken: In a blender combine the ginger, garlic, teaspoon salt, paprika, lemon juice and hot sauce. Blend on high speed until smooth, about 1 minute. With the motor running, add olive oil and blend until combined. Place chicken in a bowl, add marinade and mix well. Cover and refrigerate overnight.
• For the tahini sauce: In a blender combine tahini, garlic, salt, lemon juice, and 1/4 cup water. Blend until smooth, adding more water if needed to bring to a syrupy consistency. Add parsley and blend again until finely chopped. Add salt to taste. May be served immediately or covered and refrigerated overnight.
• To finish and serve: Place 6 to 8 six-inch bamboo skewers in a bowl of water to soak briefly. Heat broiler and lightly oil a broiling pan, or prepare grill. Thread marinated chicken cubes close together on skewers, and arrange on broiling pan or grill so they are close together but not touching. Broil, turning once, until lightly browned on all sides and opaque in center; be careful not to overcook. Serve on or off skewers, with tahini sauce.