Grilled Chicken Bites with Greek Yogurt and Preserve Lemon Peels

• ​Long bamboo skewers, soaked in water
• 1 1/2 tsp dried crushed red pepper
• 1 tsp smoked paprika
• 2 tsp coarse kosher salt
• 1 tsp freshly ground black pepper
• 2 1/4 pounds skinless boneless chicken breast, cut into 1 - 2 inch cubes
• 2 lemons, cut in half
• Chopped parsley, garnish
• Short bamboo picks for serving

Soak long bamboo skewers in water. In a mixing bowl, combine chili flakes, paprika, kosher salt, black pepper. Add to chicken to coat evenly. Skewer chicken so that the pieces are barely touching.

Grill skewers on BBQ until golden brown and cooked through, turning skewers occasionally, 10 - 12 minutes.

Grill lemons until charred. Transfer skewers and lemons to a platter to rest; remove chicken from skewers.

Attach short bamboo picks or toothpicks to each chicken bite and place on a platter.

Serve with grilled lemons, yogurt sauce (recipe below) and preserved lemons.

Lemon Humus with Spicy Toasted Pita

• 2 cups of canned chickpeas, drained and rinsed
• Juice of 1 large lemon, more to taste
• 3 cloves garlic
• 2/3 cup sesame tahini
• 1/2 teaspoon ground cumin, more to taste
• Olive oil, for serving
• Paprika and chopped parsley, for serving
• Salt, to taste

In a blender combine the lemon juice and garlic. Add the tahini and cumin and blend until a thick paste forms. Slowly add the ice water while blender is running, a little at a time, until the mixture is smooth. 

Add the drained chickpeas to blender with tahini mixture. Blend until smooth and creamy, stopping to scrape down the sides of the bowl occasionally. 

Taste for needed seasonings. Add salt, lemon juice and cumin as needed.

To serve, place the hummus in a bowl, drizzle with olive oil and sprinkle paprika and chopped parsley on top.