Thread the pieces of chicken onto the skewers, pushing the pieces together tightly and leaving only a small amount of skewer showing at each end. You may not need all the skewers. 6.

Chicken thighs marinated in lemon, tahini paste, garlic, and herbs are grilled and served over couscous with a chili yogurt tahini sauce. Simple, quick, crave-worthy.

Tasty tahini chicken and lots more. ... What started as a small catering company has become somewhat of a ... Tanya’s specializes in your common Middle Eastern fare of lule and shish kebabs.

1 small red onion, cut into 10½-inch chunks ½ teaspoon kosher salt Freshly ground black pepper. 1) In a medium bowl, combine chicken with olive oil, lemon juice and zest and oregano and toss to ...

Light a grill. Remove the chicken thighs from the marinade and pat dry with paper towels. Thread the chicken thighs onto four 10-inch metal skewers.

Grilled tofu: More grilled goodness, this time meatless, can be found in Kay Chun’s garlicky, gingery, soy-glazed grilled tofu slices. Heating the marinade before pouring it on the tofu slices ...

Cut the chicken thighs into two pieces each. Transfer them to the marinade, ensuring they are well coated. Let them marinate ...

While chicken rests, place lettuce, cucumbers, snap peas, radishes, and 1/2 cup of the feta in a large bowl. Drizzle with 2 tablespoons reserved dressing, and toss lightly to coat.

1. Soak 6 bamboo skewers in water for at least 30 minutes. Line a small rimmed baking sheet with parchment paper. 2. In a food processor, pulse the garlic until finely chopped.