Grilled Zucchini and Chicken Satay with Tahini Sauce
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Serves or Makes: 2


  • 2 zucchinis, sliced 1/2 inch thick
  • 1 can chickpeas, drained
  • 1 tablespoon tahini
  • 1 tablespoon yogurt
  • a handful of sun-dried tomatoes, roughly chopped
  • a few sprigs of fresh herbs, mint, dill, or parsley works
  • drizzle of olive oil
  • pinch of salt
  • pinch of black pepper


  • Step 1

    Toss the chickpeas with a little olive oil, salt and pepper, transfer to a baking sheet, and roast at 350˚F until golden.

  • Step 2

    Toss the zucchini with olive oil, salt, and pepper and grill over high heat in a griddle pan on both sides until nicely colored.

  • Step 3

    For the dressing mix the tahini and yoghurt with a tablespoon of water and salt to taste.

  • Step 4

    Assemble the zucchini and chickpeas on a plate, drizzle with the tahini dressing and top with sun-dried tomatoes and fresh herbs.