Grilled Chicken Skewers with Charred Grapes and Warm Cumin Tahini Sauce

Instructions

1. 1

   If using wooden skewers, soak them in water for 20 minutes to prevent burning on the grill.

2. 2

   In a large bowl, mix 30 ml (2 tbsp) olive oil, 30 ml (2 tbsp) lemon juice, 6 g (2 cloves) garlic, 3 g (1 tsp) ground cumin, sweet paprika, 6 g (1 tsp) salt, and 1 g (1/2 tsp) black pepper. Add the chicken and toss well to coat. Let it marinate for 15 minutes in a cool spot or refrigerated.

3. 3

   Thread the chicken onto the skewers, alternating with red onion and a few red grapes, distributing all ingredients evenly.

4. 4

   Preheat the grill to medium-high heat, about 425°F to 450°F (220°C to 230°C). Clean the grates and lightly oil them.

5. 5

   In a small bowl, make the sauce by mixing tahini, 15 ml (1 tbsp) lemon juice, 15 ml (1 tbsp) olive oil, 45 ml (3 tbsp) warm water, 3 g (1 clove) garlic, 2 g (1 tsp) ground cumin, honey, 2 g (1/4 tsp) salt, and 1 g (1/4 tsp) black pepper. Stir until smooth and creamy. Set aside.

6. 6

   Place the skewers on the hot grill. Cook for 10 to 12 minutes, turning every 2 to 3 minutes, until the chicken is browned and reaches an internal temperature of 165°F (74°C).

7. 7

   During the last 2 to 3 minutes of cooking, add the remaining grapes directly to a grill tray or grill-safe pan and grill until they begin to blister and char in spots.

8. 8

   Transfer the tahini sauce to a heatproof container and place it on a cooler part of the grill for 1 minute, just to warm it gently without boiling.

9. 9

   Remove the skewers and grapes from the grill. Arrange the skewers on a serving platter, scatter the charred grapes over the top, and spoon on the warm tahini sauce.

10. 10

    Finish with the remaining fresh cilantro and, if desired, red pepper flakes. Serve immediately.