MARINADE

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2 tablespoons extra-virgin olive oil

1 tablespoon chopped fresh thyme

3 garlic cloves, minced

3 (3-inch) strips lemon zest, chopped

2 teaspoons kosher salt

1 teaspoon dried oregano

½ teaspoon ground coriander

¼ teaspoon red pepper flakes

¼ teaspoon pepper

2 pounds boneless, skinless chicken breasts, trimmed

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TAHINI BUTTER SAUCE

2 tablespoons tahini

1½ tablespoons lemon juice

½ teaspoon kosher salt

¼ teaspoon pepper

¼ teaspoon dried oregano

4 tablespoons unsalted butter, melted

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1. Combine oil, thyme, garlic, lemon zest, salt, oregano, coriander, pepper flakes, and pepper in large bowl.

2. Slice chicken breasts lengthwise into ½-inch-thick strips. Transfer chicken to bowl with oil mixture and toss until chicken is evenly coated. Cover bowl and refrigerate chicken for at least 2 hours or up to 24 hours.

3. Tightly thread chicken strips lengthwise onto skewers in S shape until no more than 1 inch of skewer is exposed on either end, 4 or 5 strips per skewer.

4. Turn all gas grill burners to high; cover; and heat grill until hot, about 15 minutes. Leave all burners on high.

5. Clean and oil cooking grate. Place kebabs on grill until chicken is lightly charred and registers 160 degrees, 3 to 5 minutes per side. Transfer to serving platter and let rest while preparing tahini-butter sauce.

6. Whisk tahini, lemon juice, salt, pepper, and oregano in bowl until combined. Slowly whisk in melted butter until emulsified.

7. Drizzle tahini-butter sauce over chicken and serve.