Recipe by Janet Johnston. Makes 5 skewers. Prep time: 20 minutes. Cook time: 12 minutes.
Ingredients
CHICKEN
1 tablespoon Hungarian paprika
1 1/2 teaspoons sugar
1 1/2 teaspoons cumin
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1 1/2 teaspoons Kosher salt
3 boneless, skinless chicken breasts, cut into 1-inch cubes
5 ( 8-inch) bamboo skewers, soaked in water for 1 hour
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 teaspoons honey
1/2 cup olive oil
Directions
Preheat the grill or grill pan to medium-high heat.
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.
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. Serve alongside the skewers.
