Moroccan Chicken Skewers with Herb Sauce

Ingredients for the Chicken:

1 tablespoon Hungarian Paprika 1 1/2 teaspoons sugar 1 1/2 teaspoons ground cumin 1/2 teaspoon ground ginger 1/2 teaspoon ground Vietnamese Saigon cinnamon 1 1/2 teaspoons Kosher salt

For an easier recipe, substitute all of the ingredients to the left with 3 tablespoons Tan-Tan Moroccan Seasoning. You will need to purchase 2 ounces to ensure enough for the recipe.

3 boneless, skinless chicken breasts, cut into 1-inch cubes
5 (8-inch) skewers, soaked 1 hr.

Ingredients for the Herb Sauce:
1/4 cup cilantro leaves 1/2 cup mint leaves 1/4 teaspoon ground cumin
1/2 tablespoon ground ginger
1/2 tablespoon kosher salt
Juice of 1 lime
1 1/2 teaspoon honey
1/2 cup olive oil

Preheat grill to medium-high heat

Directions for the chicken:
Combine all of the spices and sugar in a large bowl. Add the cubed chicken and toss to coat. Place the chicken on the skewers and lay on the grill. Cook for 10 to 12 minutes, until the chicken is cooked through, turning often so that the spices don’t burn.

Directions for the herb sauce:
Add the fresh herbs, spices, lime juice, and honey to a blender carafe. Blend to combine and 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 and host of Food Network's Spice & Easy.