1¾ tablespoons sherry vinegar
1 tablespoon finely chopped Black Truffle Carpaccio
¼ cup extra virgin olive oil
1½ teaspoons za'atar
1 English cucumber
1 bunch mint
1 cup Greek yogurt
1 red onion, quartered
1 zucchini, cut into 1" pieces
1 gold bar squash, cut into 1" pieces
1 pint cherry tomatoes
Balinese Truffle Salt
1 pound chicken thighs
To make the marinade, whisk together all of the marinade ingredients until combined.
Place the skewers into the Pyrex container or sheet tray and cover with water to soak. This prevents burning when cooking directly over fire.
Peel and deseed the cucumber. Using the large side of a cheese grater, grate the remaining flesh into a mixing bowl. Sprinkle with kosher salt, press against the sides of the bowl, and set aside.
Spread the squash, zucchini, onion, and cherry tomatoes onto a sheet tray and dress with half of the marinade. Use your hands to massage the marinade into the vegetables.
Pick and chiffonade the mint.
Pour the cucumber’s liquid into a separate bowl to reserve. In the bowl with the grated cucumber, add the Greek yogurt, zest in the lemon, and add a pinch of Balinese Truffle Salt. Stir to combine, adding a splash of cucumber water to thin if necessary. Set aside in your refrigerator.
Remove the chicken from its packaging, pat dry with paper towels, and dice into large pieces. Transfer to the sheet tray, along with the remaining Truffle Kebab Marinade and a pinch of Balinese Truffle Salt. Toss to coat.
Very thoroughly clean your cutting boards, knives, and wash your hands before moving on to the next steps.
Drain and dry the skewers and start making the kebabs. Start with a piece of chicken, then some vegetables, then more chicken, and continue until the skewer is full. Lay the finished skewers in the Pyrex container until you’re ready to cook.
Again, take the time to wash your hands and clean all of your surfaces.
Make sure that the fire is ripping hot and get your grill grate pre-heating! Clean those grill grates before cooking.
Place the kebabs onto the hot grill grates and cook, rotating from time to time, until the chicken is cooked through and the kebabs are nicely grilled. This will take around 10 minutes depending on the heat of your fire.
Finish the grilled kebabs with a sprinkle of Balinese Truffle Salt and the Truffle Carpaccio and its oil.