~~ Diana's Honey Sesame Chicken Kabobs ~~

• 1/4 cup olive oil
• 1/3 cup Tahini (Sesame Seed Paste) - See below
• 1/3 cup honey
• 1/3 cup low sodium soy sauce
• 1/4 teaspoon ground black pepper
• 8 skinless, boneless chicken breast halves - cut into 1 inch cubes
• 2 cloves garlic
• 5 small onions, cut into 2 inch pieces
• 2 red bell peppers, cut into 2 inch pieces
• 2 doz. Cherry tomatoes
• 1 teaspoon cornstarch
• Skewers

In a large bowl, whisk together oil, honey, soy sauce, tahini and pepper. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
Preheat the grill for high heat.
Drain marinade from the chicken and vegetables into a saucepan. Add the cornstarch and stir until smooth. Bring to a rolling boil over medium heat; cook and stir for 1 minute or until thickened. Remove from the heat; set aside.
Thread chicken and vegetables alternately onto the skewers.
(Hint: use two skewers instead of to prevent the chicken and vegetables from rotating)
(Hint: put the chicken and vegetables each on spate skewers, that way you can take each vegetable off the grill when they are done)
Baste with honey glaze. Grill 4-6 minutes longer or until chicken juices run clear, turning and basting frequently.

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~~Tahini (Sesame Seed Paste) Recipe~~

• 3 Tablespoons sesame seeds
• 1/2 teaspoon sesame oil
• 1/3 cup tepid water

Place sesame seeds in a blender or food processor and grind until smooth. Add sesame oil. Process until combined. With theblender running, add the water in a very slow, steady stream and blend until smooth.