YIELD: 6 servings
1 ½ Tbsps. honey
2 ½ Tbsps. fresh lemon juice
1 ½ cups Greek yogurt
1 ½ tsps. sea salt
¼ tsp. black pepper, fresh ground
2 Tbsps. toasted whole cumin seeds, ground
in a spice grinder
1 tsp. sea salt
12 bite-size cubes fresh chicken, from breast
or thighs (meat only, no skin)
6 small blanched cippolini onions
12 wooden skewers, soaked for 2 hours in
water to prevent burning
1. In a mixing bowl, combine honey, lemon juice, yogurt, salt and pepper. Stir gently, then refrigerate for at least 2 hours before serving. In a shallow pie pan, stir together salt and cumin. Remove skewers from water and place two pieces of chicken per skewer with an onion in between each of the cubes of chicken. Roll each skewer in the cumin mixture, being sure to coat each side of the chicken.
2. On a hot griddle or in a hot cast iron skillet, place about 2 Tbsps. of olive oil. Once the oil is hot, gently place the skewers to cook, being sure to rotate to cook each side. Cook for about 2 minutes per side. Serve with dipping sauce.
Photo and recipe: National Honey Board
