Grilled Chicken Kabobs with Zesty Garlic Marinade

Make the spice blend: In a small bowl, combine the paprika, thyme, nutmeg, cardamom, and a generous pinch of salt and pepper. Set the chicken in a large bowl and pour the spice mix on top. Use your hands to generously coat the chicken with the spices.

Marinate: In a small bowl, whisk together the garlic and citrus juice. Add the yellow onion to the bowl with the chicken, then pour the lemon juice mixture over top. Add a generous drizzle (about 1/4 cup) of extra virgin olive oil. Toss the chicken to ensure it's well-coated. Cover and refrigerate for 2 to 4 hours. If you’re short on time, allow the chicken to sit in the marinade for at least 30 minutes at room temperature before grilling.

Get ready: While the chicken sits in the marinade, make the tahini sauce according to this recipe and store in the fridge until you’re ready to serve. A few minutes before grilling, thread the chicken, bell peppers, and red onion onto skewers (discard the yellow onion, it was just to flavor the chicken). Lightly oil and heat a gas grill or griddle to medium-high heat.

Grill: Lightly oil and heat a gas grill or griddle to medium-high heat. Grill the chicken kabobs, turning occasionally until chicken is cooked through (internal temperature should register 165°F), 10-12 minutes.

Serve: Place a kabob on a warm pita, and drizzle with tahini sauce.