Step 1

Grate zucchini, combine with ½ teaspoon salt and let sit for 5 minutes. Squeeze out as much liquid as possible. Mix together zucchini and remaining ingredients in a large bowl. Divide the mixture into 12 pieces, then with damp hands, shape around 12 soaked skewers.

Step 2

Heat a grill or grill pan to medium high, brush the kebabs with a bit of oil, then grill for 8-10 minutes on each side, or until cooked through.

Step 3

In another smaller bowl, water with soaked sumac, lemon juice, pomegranate molasses, garlic, red wine vinegar and olive oil. Whisk to combine and season with salt as needed.

Step 4

Drizzle the dressing on top of the chicken and serve with all the accouterments.