Laurey Masterton: Hi! I am Laurey Masterton; Chef and Beekeeper. Today I am going to show you how to make toasted cumin chicken skewers with the Greek yoghurt, honey, and lemon dipping sauce from the National Honey Board. This recipe has sweet, sour, salty and bitter taste which makes it a really fabulous appetizer. Here are the ingredients you are going to need. So to make the dip you combine one-and-a-half cups of plain Greek yoghurt, two-and-a-half tablespoons of fresh lemon juice, one-and-a-half teaspoons of sea salt and the honey.

Here is a great trick for honey. I need two tablespoons of honey. So first, if I just take little bit of olive oil and swerve it around and then pour the honey into my measure, it comes out. Look at that! That's just great. It's a wonderful trick. Then you're just going to whisk this up. If your yoghurt is cold when you start, the honey will kind of clump up. So it's a good idea to bring your yoghurt to room temperature before you start mixing. Now we are just going to stick this dip in the refrigerator for a couple of hours to give a chance for the flavors to come together. Now we are going to toast the cumin seeds. Just put them in a dry pan, and you really need to stand and watch this thing because they can burn very quickly and you can smell when they start to toast.

Now when they are nicely toasted, combine them in a small bowl with the sea salt and then either if you have a small spice mixer, spice blender, you can use that or otherwise just a mortar and pestle, just grind it up just a little bit. And once those spices are blended just a little bit, just spread them in a nice shallow baking pan, just like that. Now let's skewer the chicken. I really like wearing gloves when I am working with chicken. Skewer one piece of chicken, one onion, one more piece of chicken, and roll the whole mixture, the whole skewer into this spice mixture. Now, it's time to cook the skewers. I want a little bit of olive oil just enough to coat the bottom of the pan.

So we will put four skewers in, and we will cook them on each side for about a minute-and-a-half or two minutes. That smells so good, don't forget to stop and enjoy how wonderful this smells while you are working. I think it's about time to turn to the next side, turn it all the way over. Okay, so we'll just set these aside, let them cool down a little bit and get the plate ready to serve.

Okay, so I have just pulled the sauce out of the fridge. It's been there for a couple of hours. It has thickened up just a little bit and I am just going to put a little bit of cilantro underneath this plate. It will keep it from sliding around. It's a kind of a cute little trick, and then just a little bit more, makes it pretty. And one more, just a little bit more garnish, and there you have it! That is how you make skewered cumin chicken with a lemon, honey, yoghurt dipping sauce. Enjoy!