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Moroccan Chicken Skewers with Herb Sauce

Yields: 5 skewers
Make this recipe how many times?
Savory Spice Shop Ingredients
Tan-Tan Moroccan Seasoning 2 floz bottle $4.20
Cumin Seeds, Ground, Organic 1/2 oz bag $1.35
Ginger, Peruvian, Ground, Organic 1/2 oz bag $1.45
Salt Kosher $3.75

Ingredients:

  • For chicken:

  • 3 Tbsp. Tan-Tan Moroccan Seasoning
  • 3 boneless, skinless chicken breasts, cut into 1-inch cubes
  • 5 (8-inch) skewers, soaked for 1 hour if wooden
  • For herb sauce:

  • 1/4 cup fresh cilantro leaves
  • 1/2 cup fresh spearmint leaves
  • 1/4 tsp. ground cumin
  • 1/2 Tbsp. ground ginger
  • 1/2 Tbsp. kosher salt
  • 1 lime juiced
  • 1 1/2 tsp. honey
  • 1/2 cup olive oil

Directions:

For chicken: Preheat grill to medium-high heat. Put cubed chicken in a bowl and toss with Tan-Tan to coat. Place chicken on the skewers and lay on the grill. Cook for 10 to 12 min., until chicken is cooked through, turning often so that the spices don’t burn. For herb sauce: Add the fresh herbs, spices, lime juice and honey to a blender. Blend to combine then slowly add the olive oil with the motor running. Once combined, taste and adjust the seasoning if necessary.

Serving Suggestions:

Serve sauce along side the skewers for dipping or drizzled over the top of the skewers.

Yields:

5 skewers

Thanks to:

Janet Johnston, Savory Spice Shop founder
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Moroccan Chicken Skewers With Herb Sauce

“I have to say that we tried the Chicken Tikki Masala spice and recipe. My husband made a double batch of it because he wanted leftovers during the week! And needless to say, the dinner was again great! Too yummy!”

-Betty G. of Bailey, CO

Moroccan Chicken Skewers with Herb Sauce


Yields: 5 skewers

Ingredients:

  • For chicken:

  • 3 Tbsp. Tan-Tan Moroccan Seasoning
  • 3 boneless, skinless chicken breasts, cut into 1-inch cubes
  • 5 (8-inch) skewers, soaked for 1 hour if wooden
  • For herb sauce:

  • 1/4 cup fresh cilantro leaves
  • 1/2 cup fresh spearmint leaves
  • 1/4 tsp. ground cumin
  • 1/2 Tbsp. ground ginger
  • 1/2 Tbsp. kosher salt
  • 1 lime juiced
  • 1 1/2 tsp. honey
  • 1/2 cup olive oil

Directions:

For chicken: Preheat grill to medium-high heat. Put cubed chicken in a bowl and toss with Tan-Tan to coat. Place chicken on the skewers and lay on the grill. Cook for 10 to 12 min., until chicken is cooked through, turning often so that the spices don’t burn. For herb sauce: Add the fresh herbs, spices, lime juice and honey to a blender. Blend to combine then slowly add the olive oil with the motor running. Once combined, taste and adjust the seasoning if necessary.

Serving Suggestions:

Serve sauce along side the skewers for dipping or drizzled over the top of the skewers.

Yields:

5 skewers

Thanks to:

Janet Johnston, Savory Spice Shop founder
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.