Casablanca Chicken Skewers with Chermoula

Fire up the grill for Casablanca Chicken Skewers with Chermoula. Warm Moroccan spices and a bright, herb-packed sauce come together for a fresh, flavorful meal that's perfect all summer long.

Ingredients (Servings: 5 kebabs)

FOR CHICKEN
3-4 Tbsp. Casablanca Moroccan Seasoning
3 boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
5 (8-inch) skewers, soaked for 1 hour if wooden
FOR CHEMOULA
1/4 cup fresh cilantro leaves
1/2 cup fresh mint leaves
2 tbsp. sweet onion, chopped
1/4 tsp. Ground Cumin Seeds
1 1/2 tsp. Ground Ginger
1 1/2 tsp. salt
2 tbsp. lime juice
1 tbsp. orange juice
1 1/2 tsp. agave or honey
1/2 cup olive oil

Steps

FOR CHICKEN
Preheat grill to medium-high heat.
Place cubed chicken in a bowl and toss with Casablanca Moroccan Seasoning to coat.
Thread chicken onto the skewers and lay on the grill. Cook for 10 to 12 min., until chicken is cooked through, turning often.
FOR CHEMOULA
Add the fresh herbs, onion, 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.
Drizzle over skewers.