Dukkah makes everything better. This Middle Eastern spice mix, often including sesame seeds, sumac, and hazelnuts, is most commonly combined with oil and used as a dipping sauce. This recipe coats the chicken in mustard and dukkah and is accompanied by a sweet-sour sauce of honey and balsamic vinegar. If you have the time, you can make your own dukkah using Recipe #78932 or something similar. Otherwise, you can find it at gourmet grocery stores, at Middle Eastern stores, or online at Spice Bazaar. The vinegar-honey sauce and dukkah (if making) can be done up to five days ahead of time. Coat the chicken in the dukkah mix up to 2 hours ahead of time and then refrigerate them. When ready to eat, bake off the skewers and warm up the sauce over low heat until it is syrupy. Slacker solution: If you can’t find dukkah and don’t feel like making it yourself, substitute toasted fine breadcrumbs. Recipe courtesy of Aïda Mollenkamp.