-
1
1) Whisk all marinade ingredients together.
-
2
Leave the chicken breasts whole or cut them into bite size pieces if you want to skewer them.
-
3
(If making kabobs, skewer the chicken now, it will be much less messy).
-
4
Pour marinade over chicken and turn pieces to evenly coat.
-
5
Cover with a lid or plastic wrap and allow to marinate in the refrigerator for 1-3 hours.
-
6
2) While the chicken is marinating, make the tahini sauce.
-
7
Whisk all of the ingredients together in a small bowl that has a lid.
-
8
Thin it out with a little more water if too thick.
-
9
3) When the chicken is done marinating, preheat grill.
-
10
Allow the excess marinade to drip off of the chicken before you place it on the grill.
-
11
Discard marinade.
-
12
Cook the chicken until the juices run clear (for whole breasts, this should take about 5-7 minutes per side; for skewers, since the chicken pieces are smaller, you can just cook until all of the sides are nicely brown and you should be good).
-
13
Remove from the grill.
-
14
For the whole breasts, allow to rest for 15 minutes covered with foil before slicing.
-
15
Thinly slice the chicken on the diagonal.
-
16
Serve as a sandwich with warm pita bread, tahini sauce, and sliced cucumbers and tomatoes.
-
17
YUMMY!
