Mediterranean Citrus Chicken Skewers With Tahini Sauce

• 13 cup peeled sliced ginger
• 6 cloves garlic
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 cup lemon juice
• 1/2 teaspoon Tabasco or other hot sauce
• 1/2 cup extra virgin olive oil
• 2 pounds skinless boneless chicken breasts, cut into 1-inch cubes
• Vegetable oil or nonstick cooking spray, for broiling pan
• 1/2 cup tahini paste
• 2 cloves garlic
• 1/2 teaspoon salt
• 2 1/2 tablespoons lemon juice
• 1/2 cup (packed) flat-leaf parsley leaves

1. For the chicken: In a blender combine the ginger, garlic, teaspoon salt, paprika, lemon juice and hot sauce.
2. Blend on high speed until smooth, about 1 minute.
3. With the motor running, add olive oil and blend until combined.
4. Place chicken in a bowl, add marinade and mix well.
5. Cover and refrigerate overnight.
6. For the tahini sauce: In a blender combine tahini, garlic, salt, lemon juice, and 1/4 cup water.
7. Blend until smooth, adding more water if needed to bring to a syrupy consistency.
8. Add parsley and blend again until finely chopped.
9. Add salt to taste.
10. May be served immediately or covered and refrigerated overnight.
11. To finish and serve: Place 6 to 8 six-inch bamboo skewers in a bowl of water to soak briefly.
12. Heat broiler and lightly oil a broiling pan, or prepare grill.
13. Thread marinated chicken cubes close together on skewers, and arrange on broiling pan or grill so they are close together but not touching.
14. Broil, turning once, until lightly browned on all sides and opaque in center; be careful not to overcook.
15. Serve on or off skewers, with tahini sauce.

ginger, garlic, salt, paprika, lemon juice, hot sauce, extra virgin olive oil, chicken breasts, vegetable oil, tahini paste, garlic, salt, lemon juice, flatleaf parsley leaves

Taken from cooking.nytimes.com/recipes/1014064 (may not work)