Preparation

1. In a medium size bowl, stir together the tahini, garlic, salt and pepper. Add the lemon juice and stir to mix thoroughly. The mixture will be quite thick.
2. Cut the chicken breasts into 2-inch x 2-inch pieces. Add the chicken to the tahini mixture and toss well to coat. Cover and refrigerate for at least an hour or up to overnight.
3. Cut the zucchini into 1/2-inch thick slices. Cut the bell pepper into approximately 1-inch x 1-inch squares. Cut the onion into approximately 1-inch x 1-inch pieces. Cut the stems off of the mushrooms but leave them whole. Drizzle the vegetables with the olive oil and season as desired with a sprinkle of salt and pepper. Thread the vegetables onto skewers, alternating between the different vegetables using the onion, bell pepper, zucchini and mushrooms. If using wooden skewers, make sure to soak them in water for at least 20-30 minutes before using to prevent them from burning.
4. Thread the chicken onto their own skewers, making sure not to push them too tightly together. Sprinkle the chicken skewers with paprika.
5. Preheat grill to medium high heat, wipe grates with oil to help prevent food from sticking. Place chicken and veggie skewers at a bit of a diagonal onto the grill, cover and cook for about 5 minutes or until slightly charred at the edges. Turn skewers every 5 minutes or so until thoroughly cooked, about 20 minutes. The cooking time will vary from grill to grill and there are always hotter and cooler parts of every grill so be patient and move things around as necessary. The veggies may take longer than the chicken to cook, just remove the skewers to a clean tray as they are ready.
6. This recipe makes 4 very generous portions. Leftovers are delicious for lunch the next day wrapped in a pita or tortilla with hummus or salsa, or on a bed of salad greens with a simple balsamic and olive oil dressing.