Casablanca Chicken Skewers with Bright Herb Sauce
Ingredients
Pine & Pepper Spices
For the Chicken
- 3–4Boneless, skinless chicken breasts, cut into 1-inch cubes
- 6–7(8-inch) skewers, soaked 1 hour if wooden
- 2 tsp.Salt
- 1 largeLime, juiced
- 2 tsp.Honey
- ⅝ cupOlive oil
For the Herb Sauce
- ⅓ cupFresh cilantro leaves
- ¼ cupFresh mint leaves
- 1 smallShallot, roughly chopped
- 1¼ Tbsp.Lemon juice
- 1¼ tsp.Honey
- ⅓ cupOlive oil
- to tasteSalt & pepper
Directions
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1
Heat the grill to medium-high. In a large bowl, whisk together the Casablanca Moroccan Blend, cumin, ginger, salt, lime juice, honey, and olive oil.
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2
Add the chicken cubes and toss until every piece is well coated. Thread the chicken onto the soaked skewers, leaving a little space between cubes.
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3
Grill for 10 to 12 minutes, turning often so the spices don't burn, until just cooked through.
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4
For the herb sauce: add the cilantro, mint, shallot, lemon juice, and honey to a blender. Pulse to combine, then slowly stream in the olive oil until you have a loose, spoonable sauce. Season with salt and pepper to taste.
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5
Serve the skewers with the herb sauce drizzled over the top or on the side for dipping.
