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Moroccan Chicken Skewers with Herb Sauce

Yields: 5 skewers
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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:

  • Ingredients for chicken:

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

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

Directions:

Preheat grill to medium-high heat. Put cubed chicken in a bowl and toss with Tan-Tan Moroccan Seasoning 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. 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
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Moroccan Chicken Skewers With Herb Sauce

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Moroccan Chicken Skewers with Herb Sauce


Yields: 5 skewers

Ingredients:

  • Ingredients for chicken:

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

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

Directions:

Preheat grill to medium-high heat. Put cubed chicken in a bowl and toss with Tan-Tan Moroccan Seasoning 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. 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
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.