Skewer your food for a fun-filled Fourth | Dining

Cumin-Rubbed Chicken Skewers With Tahini Sauce

2 teaspoons salt

½ teaspoon freshly ground black pepper

2 teaspoons ground cumin

1 teaspoons ground coriander (optional)

1 teaspoon smoked paprika

1 teaspoon dried oregano

2¼ pounds boneless, skinless chicken thighs or breasts

Bell pepper (any color), cored, seeded and cut into bite-size pieces

Red onion, cut into bite-size pieces

2 tablespoons vegetable oil

Tahini sauce:

¼ cup tahini

3 tablespoons fresh lemon juice

2 cloves garlic

¾ cup Greek yogurt

½ teaspoon salt

¼ teaspoon cayenne

3 tablespoons extra virgin olive oil

Parsley, for optional garnish

1. In a medium bowl, mix salt, pepper, cumin, coriander, paprika and oregano. Cut the chicken into equally sized pieces, 1½ to 2 inches wide. Toss with rub mixture. Cover and refrigerate for at least 1 hour, or preferably overnight.

2. If using wooden skewers, soak them in cold water for at least 30 minutes. Preheat grill or grill pan to medium-high heat.

3. Season the vegetables with salt and pepper. Toss the chicken and vegetables with the oil and thread onto the skewers.

4. Make the sauce by mixing the tahini, lemon juice, garlic, yogurt, salt, cayenne and olive oil. Taste and adjust seasoning as needed.

4. Cook skewers for 5 to 7 minutes on each side or just until chicken is cooked through.

Sprinkle with parsley, if desired, and serve with tahini sauce.

Recipe from Michael Hastings

Shrimp Skewers with Creamy Lime and Herb Sauce

Makes 4 to 6 servings

Creamy lime and herb sauce:

½ cup light mayonnaise

½ cup light sour cream or whole Greek yogurt

1 cup packed, chopped fresh herbs, such as parsley, cilantro and mint, or a combination

¼ onion, coarsely chopped

2 cloves garlic

1 jalapeno, seeded

3 to 4 tablespoons lime juice, plus ½ teaspoon zest

2 to 3 tablespoons extra-virgin olive oil

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

Shrimp skewers:

2 tablespoons lime juice, plus more for serving

2 teaspoons ground cumin

2 to 4 cloves minced garlic

1 teaspoon dried oregano

1 teaspoon salt

¼ teaspoon black pepper

¼ teaspoon cayenne pepper

2 tablespoons olive oil plus more for vegetables

2 pounds shrimp, peeled (preferably large or jumbo)

2 tablespoons sliced scallions or chopped parsley or cilantro for serving

1. For the lime and herb sauce, combine all ingredients in a food processor or blend and puree until smooth. Taste and adjust seasonings as needed. Keep refrigerated until ready to serve.

2. For the shrimp marinade, combine lime juice, cumin, garlic, oregano, salt, black pepper, cayenne and 2 tablespoons olive oil. Add shrimp and toss well. Marinate while heating the grill, or up to 1 hour.

2. If using wooden skewers, soak them in cold water for at least 30 minutes. Preheat a grill to medium-high heat. Place shrimp on skewers. Grill the shrimp just until translucent, 1 to 3 minutes on each side. Remove from grill and set aside. Sprinkle with scallions or herbs and drizzle with lime juice before serving with sauce.

Recipe from Michael Hastings