Makes 12 skewers

Marinade

• Makes 1 cup
• ½ cup coconut milk
• 2 tablespoons grated ginger
• 1 teaspoon salt
• 1 ½ tablespoons gluten free soy sauce
• 3 tablespoons honey
• 2 tablespoons spicy mustard
• 1 teaspoon or more chili powder

Mix all the ingredients together in a bowl. If making ahead, transfer to a jar with a tight lid and refrigerate. It will keep for a couple of days.

Grilled Chicken Skewers:

• 1 pound boneless and skinless chicken breast or thigh, sliced into 11/2 – inch cubes
• Marinade
• 2 zucchini, sliced across into 1/8 inch rings
• Vegetable oil spray
• 9 to 10 bamboo skewers, soaked in water and dried

1. Put the chicken cubes in a mixing bowl with the marinade. Mix well. Cover and refrigerate for at least 1 hour.
2. Heat the grill to medium high. While the grill is heating, Spray the upper portions of the bamboo skewers with vegetable oil spray to prevent the cooked chicken from sticky. Lace the zucchini alternating with chicken cubes to about ½ the length of the bamboo skewer. Finish with the remaining onion and chicken cubes.
3. Spray the chicken cubes generously with the vegetable oil sprays before putting them on the grill. Turn frequently to prevent from burning. Grill until the chicken pieces turn brown and feel firm when pressed with a tong, about 7 minutes. Serve hot with the yogurt dipping sauce.

Yogurt Dipping Sauce
Makes 1 cup

• ¾ cup thick Greek yogurt
• 1 ½ teaspoon salt
• ¼ teaspoon white pepper
• 1 tablespoon honey
• 1 tablespoon lemon or lime juice
• 2 tablespoons chopped mint
• 1 tablespoon minced lemongrass
• 1 tablespoon finely chopped chilies

Mix all the ingredients together and serve with the chicken skewers. If making ahead, transfer to a jar with a tight lid and refrigerate. It will keep for a day.