Chicken Kebabs with Yogurt-Tahini Sauce

The one thing I love as much as freezer cooking is leftovers. Yes, you heard that right mom! I am a known leftover hater, however, the more I had to cook every night the more I realized leftovers rock. I had a hard time with this at first, but there is nothing better then cooking a good supper and having a yummy and easy leftover lunch for the next day.

This next recipe is from All You magazine. If you don't subscribe I highly suggest looking into it. Not only is it full of recipes it is full of coupons! This magazine has paid for itself a couple times over because of the coupons.

Chicken Kebabs

1/2c. canola oil
1/2c lemon juice (or 3 lemons)
4 tsp. Cumin
2 tsp. ground coriander
2 tsp. paprika
4 cloves of garlic, smashed
3lb boneless, skinless chicken breast cut into pieces (I know that sounds like a lot but stick with me!)
2 red peppers, seeded and cut into pieces
3 small zucchini, cut into 1 inch pieces
3 small summer squash, cut into 1 inch pieces
1 c. yogurt, plain
2 tbsp. tahini
2 red onions halved, each half cut into quarters

In a bowl, whisk oil, 1/2c lemon juice, and seasonings. Pour half into a separate bowl. Add chicken to on bowl; turn to coat. Toss veggies in another bowl. Cover bowls; chill for 2 hours.

Make sauce: whisk yogurt, tahini, 1 TBL lemon juice and 1/2 tsp. salt. Cover and chill.

Preheat grill, remove chicken and veggies from marinade; thread chicken, veggies, and onions onto 12 metal skewers.

Lightly oil grill rack, grill turning until chicken is cooked through. Set aside 6 kebabs to cool. Serve remaining kebabs over brown rice(optional), with sauce.

When reserved kebabs have cooled, remove chicken and veggies wrap well and refrigerate.

***Check back tomorrow for the recipe to use for the 6 kebabs you didn't use! ***