Directions

1. Preheat oven to 400° F.
2. Trim chicken thighs of visible fat and tendons. Cut each tender in half.
3. Place pieces in a large shallow dish, add almond milk and stir to coat. Cover, and refrigerate 30 minutes, or up to 2 hours.
4. In a food processor, grind together almonds, bread crumbs, paprika, salt, garlic powder and onion powder. Place in a flat rectangular pan.
5. Strain almond milk from chicken through a colander, discarding liquid.
6. Thread approximately 4 chicken pieces onto each skewer.
7. In a small bowl, whisk together eggs and Dijon mustard until smooth. Place in a flat rectangular pan.
8. Place each skewer into the egg mixture and turn to coat well. Remove from mixture, allowing excess to drip off, and place in the bread crumb-almond mixture.
9. Spoon mixture over each skewer to coat pieces well. Remove skewers from the crumb mixture and place on a baking rack set on top of a non-stick rimmed baking sheet (or spray baking sheet with cooking spray).
10. Bake for 30 minutes or until chicken is fully cooked and crust is browned. While chicken is baking, prepare dipping sauce. Serve kebabs warm, with dipping sauce on the side.

Chili Honey Dipping Sauce

1. Combine all ingredients except cornstarch mixture in a small saucepan.
2. Bring to a simmer and cook over low heat, stirring occasionally, for 10 minutes.
3. Add cornstarch mixture and stir well; simmer over low heat until thickened, about 3 minutes. Keep warm until ready to serve. *Chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets and the international aisle of many supermarkets.

Nutritional Information

Nutritional analysis per serving (sauce).