Israeli-Style Chicken Kabobs with Mock-Techinah Dipping Sauce

Food and prop styling by Chana Rivky Klein
Photography by Hudi Greenberger

These tasty and delicious chicken kabobs are further enhanced by the creamy cashew dipping sauce. Try it — it really tastes like techinah. I even had my family fooled!

SERVES 6–8 KABOBS

• 2 lb (910 g) baby chicken (deboned chicken bottoms without skin)
• 1 medium eggplant, thinly sliced into rounds and then quartered
• 1 red onion, cut in wedges
• salt, for sprinkling
• Tuscanini Extra-virgin Olive Oil, for drizzling

Marinade

• ¼ cup olive oil
• 4 cloves garlic, minced
• zest of 1 lemon
• juice of 2 lemons
• 6 cubes Gefen Frozen Parsley
• ¼ tsp salt

Mock Techinah

• 2 cups raw cashews
• ¾ cup cold water
• ¼ cup marinade mixture
• ¾ tsp salt
• ¼ cup oil
• 2 cloves garlic, minced

Place cashews into a bowl with 3/4 cup cold water. Allow to soak for at least two hours before preparing the mock techinah.

Meanwhile, clean the chicken and cut into 2-inch (5-cm) squares. Combine marinade ingredients. Set aside 1/4 cup of the mixture. Place the remainder into a ziplock bag along with the chicken to marinate for at least 30 minutes.