Ingredients🧄 Chicken Marinade:

• 2 large chicken breasts or 4 small cutlets, cut into 1-inch cubes

• 1 Tbsp Hojiblanca Extra Virgin Olive Oil

• Juice of 1 lemon

• 1 Tbsp dried oregano

• 1 tsp smoked paprika

• ½ Tbsp finely chopped fresh parsley

• ½–1 Tbsp honey or maple syrup (adjust to taste)

• Salt to taste

🍋 Lemon Garlic Tahini Sauce:

• ⅓ cup tahini

• 1 Tbsp Hojiblanca Extra Virgin Olive Oil

• Juice of ½ lemon

• 1 large or 2 small garlic cloves, finely minced

• Salt to taste

• 1–2 Tbsp cold water (adjust for desired consistency)

🍢 Kabob Assembly:

• 1 green bell pepper, cut into 1-inch pieces

• 1 red onion, cut into 1-inch pieces

• Kabob skewers (wooden or metal)

Instructions

1. Prep the Grill:
   Preheat your grill to medium-high heat.

2. Marinate the Chicken:
   In a medium bowl, whisk together all marinade ingredients. Add the cubed chicken and toss to coat evenly. Cover and refrigerate for at least 30 minutes to let the flavors absorb.

3. Prepare the Veggies:
   While the chicken marinates, cut the bell pepper and red onion into 1-inch pieces.

4. Assemble the Skewers:
   Alternate threading chicken, bell pepper, and red onion onto each skewer. Repeat the pattern until the skewers are full.

5. Grill:
   Place the skewers on the preheated grill. Cook for 25–30 minutes, turning occasionally, until the chicken reaches an internal temperature of 165°F (74°C). Remove from grill and let rest for 3 minutes.

6. Make the Tahini Sauce:
   In a small bowl, combine all sauce ingredients except water. Whisk until smooth. Slowly add water, ½ tablespoon at a time, until the sauce reaches your desired consistency.

7. Serve:
   Plate the grilled kabobs and drizzle generously with the Lemon Garlic Tahini Sauce.

🌿 Serving Suggestion:

Pair with a fresh Mediterranean couscous salad or warm flatbread for a complete meal.