Every good thing given and every perfect gift is from above, coming down from the Father of lights, with whom there is no variation or shifting shadow. (James 1:17)

Grilled Ginger Chicken Kebabs

6 chicken thighs, boneless and skinless, cut into 1” pieces
2 T. canola or vegetable oil
2 T. rice vinegar
1 t. granulated sugar
1 t. salt
1 stalk lemon grass, chopped
1 (2”) piece ginger, peeled and sliced
2 cloves garlic
4 scallions (green onions), cut into 1½” lengths
1 T. sesame seeds, toasted

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In bowl of food processor, place canola oil, rice vinegar, sugar, salt, lemon grass, ginger and garlic cloves. Process until lemon grass is chopped fully, about 3 minutes. Transfer to glass bowl. Add chicken thighs to bowl. Cover and refrigerate at least two hours, or overnight, or up to 2 days. Prepare charcoal or gas grill, or preheat oven broiler. Thread chicken pieces and scallions, alternating. Place on grill and cook, turning once, until chicken is firm and opaque, about 6 to 8 minutes per side. Plate on serving platter and sprinkle with sesame seeds. Makes 4 servings.

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