Moroccan Chicken Kebabs with Tahini Dipping Sauce

Moroccan Chicken Kebabs with Tahini Dipping Sauce

Ingredients:

• 2 lbs boneless, skinless chicken breasts, cut into 2-inch pieces
• 2/3 cup Harissa Olive Oil (add more or less depending on the level of spiciness you want)
• 1/3 cup lime juice
• 1 teaspoon sea salt
• 1 teaspoon garlic powder
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon cumin
• 1/3 cup sesame tahini
• 30 miniature bell peppers, or 5-6 red bell peppers, sliced into 1” squares

Directions:

• Soak 15 wooden skewers in warm water.
• Add Harissa Olive Oil, lime juice, salt, garlic powder, black pepper, and cumin to an airtight container. Shake well to combine and emulsify.
• Reserve 1/4 cup of the olive oil mixture and set aside. Combine the remaining mixture with the chicken, coat well, then cover and refrigerate for at least 2 hours and up to 8 hours.
• Remove the skewers from the water, then thread the chicken and bell peppers on the skewers, alternating one then the other.
• Combine the reserved marinade and tahini paste in a small bowl. Mix thoroughly and add salt and pepper to taste. You can add more tahini if it’s too spicy or more Harissa Oil if not spicy enough.
• Grill the kebabs over medium heat, turning often, until the chicken is cooked through, about 15 minutes.
• Serve skewers with tahini dipping sauce.