Ingredients
12 wood skewers
24 Ian’s Chicken Nuggets
2-3 zucchinis, cut into 24, 1/3 inch rounds
24 cherry tomatoes
½ cup plain dairy-free yogurt
2 tablespoons garam masala
3 cloves of garlic, minced
1 tablespoon olive oil
¾ teaspoon sea salt, divided
Pinch of black pepper
Instructions
1. Place skewers in water to soak for 20 minutes.
2. Preheat oven to 400°F and line a baking sheet with parchment paper or a silicon baking sheet.
3. In a large bowl, mix together dairy-free yogurt, garam masala, garlic and ½ teaspoon sea salt.
4. Add Ian’s Chicken Nuggets to spice mixture bowl and toss together until coated.
5. In another bowl combine tomatoes, zucchini slices, olive oil, ¼ teaspoon sea salt and black pepper.
6. Assemble each skewer in the following order: cherry tomato, zucchini, 2 Ian’s Chicken Nuggets, zucchini, cherry tomato.
7. Place skewers on lined baking sheet and bake 15-18 minutes or until Chicken Nuggets’ internal temperature is 165° degrees.
8. Serve with rice, lemon wedges and cilantro.
