Moroccan Chicken Skewers with Harissa Marinade

Ingredients

• 1.5 lbs Chicken breast
• 2 tbsp Harissa paste
• 2 tbsp Olive oil
• 1 tbsp Lemon juice
• 2 cloves Garlic
• 0.5 tsp Salt
• 1 tsp Cumin
• 2 tbsp Cilantro
• 0.5 cup Vegan mayonnaise
• 1 tbsp Mint

Instructions

1. 1Cut the 1.5 lbs of chicken breast into 1-inch cubes.
2. 2In a large bowl, whisk together the 2 tbsp harissa paste, 2 tbsp olive oil, 1 tbsp lemon juice, 2 cloves of minced garlic, 0.5 tsp salt, and 1 tsp cumin until well combined.
3. 3Add the 1.5 lbs of chicken cubes to the marinade and toss them until every piece is coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
4. 4Preheat your grill to medium-high heat, which is about 400-450°F (200-230°C).
5. 5Thread the marinated chicken cubes evenly onto skewers.
6. 6Place the skewers on the preheated grill. Cook for 6-8 minutes per side, turning occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
7. 7While the chicken is grilling, prepare the dipping sauce: in a small bowl, combine the 0.5 cup vegan mayonnaise, 2 tbsp chopped cilantro, and 1 tbsp mint. Stir until everything is mixed together.
8. 8Serve the grilled chicken skewers immediately with the prepared dipping sauce on the side.

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