These are the chicken kebabs with toum from the current COTM, Flavors of the Sun (which will also be the August book). I used Daring vegan “chicken” for the meat, and it performed well, absorbing the flavors from the marinade. The marinade was pungent and excellent, with olive oil, parsley, garlic, salt, Aleppo pepper, smoked paprika, and black pepper. The toum, which I made but didn’t make it into the photo, is an aioli-like condiment of garlic, olive oil, lemon and salt. The kebabs were flavorful enough to stand on their own, and in the future I might go for a lighter, perhaps yogurt-based condiment instead of the toum. The kebabs were served with a pistachio pilaf and grilled zucchini with pomegranate molasses, both also from the COTM. The recipe can be found online here: https://sahadis.com/blogs/recipes-and-stories/from-flavors-of-the-sun-chicken-kebabs-with-toum
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