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Test Kitchen Approved

Moroccan Chicken Skewers with Herb Sauce

5.0 star rating 1 Review

Recipe By Janet Johnston, Savory Spice founder


4 servings

Recipe By Janet Johnston, Savory Spice founder

No boring chicken here--Tan-Tan Moroccan Seasoning spiced chicken coated in a fresh herb sauce creates a perfectly balanced dinner.

Serving Suggestions

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


For chicken:

3 boneless, skinless chicken breasts, cut into 1-inch cubes

5 Bamboo skewers, soaked in water for 1 hour

For herb sauce:

1/4 cup fresh cilantro leaves

1/2 cup fresh spearmint leaves

1 1/2 tsp. salt

1 lime, juiced

1 1/2 tsp. honey

1/2 cup olive oil

Savory Spice ingredients in this recipe

  • Tan-Tan Moroccan Seasoning

    Moroccan food has really taken off in the States, so having more than one Ras el Hanout-style blend was very important to us. Tan-Tan Moroccan is h...

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  • Ground Cumin Seeds (Organically Sourced)

    Cumin, also known as Comino, is native to the Nile valley in Egypt. It is now cultivated in other hot regions of India, the Mediterranean, and Nort...

    View full details
  • Ground Ginger (Organically Sourced)

    Ginger is native to Southeast Asia and is now also cultivated in Africa, Australia, and Jamaica. Ginger was introduced to Europe and the Middle Eas...

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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.