Ras El Hanout Chicken Kebabs with Tahini Sauce |… | Roland Foods

Ingredients

• 1 lb. chicken thighs, cut into chunks
• 4 tbsp. Roland® Ras el Hanout
• 4 cloves garlic, minced
• Salt and pepper, to taste
• Juice of one lemon
• Roland® Bamboo Skewers , 8-12 inches in length
• 1/2 cup Roland® Tahini
• 1/4 cup lemon juice
• 1 clove garlic, crushed
• 1/4 cup cold water
• 1 tsp. Roland® Fine Sea Salt
• 1 tbsp. fresh parsley, finely chopped
• Place skewers in a bowl with warm water and soak for at least one hour
• Cut chicken thighs into chunks
• In a shallow bowl, toss chicken, spices, garlic, and lemon juice until chicken is evenly coated
• Cover bowl, place in refrigerator and let chicken marinate for at least 2 hours and up to 6 hours
• While chicken is marinating, make the tahini sauce by combining all ingredients in a small mixing bowl, set aside
• Take chicken out of the refrigerator and thread four to five pieces of chicken onto each skewer
• Grill or bake the chicken until internal temperature reaches 165°
• Serve with tahini sauce