Persian Paleo Zesty Herb-Stuffed Chicken Kebabs with Almond-Date Sauce

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1
• inch pieces 2 cups fresh parsley, finely chopped 1 cup fresh cilantro, finely chopped 1/2 cup fresh dill, finely chopped 1/4 cup fresh mint, finely chopped 3 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon ground black pepper 1/4 teaspoon salt 1/4 cup almond butter 6 Medjool dates, pitted and chopped 1/2 cup chicken broth 3 tablespoons fresh lemon juice 1 tablespoon olive oil 8 wooden skewers, soaked in water for at least 30 minutes

Instructions

1. In a large bowl, combine the chicken pieces with the parsley, cilantro, dill, mint, garlic, cumin, coriander, black pepper, and salt. Mix well to ensure that all the pieces are evenly coated in the herb mixture. Cover and refrigerate for 1 hour to marinate.
2. In a blender or food processor, combine the almond butter, Medjool dates, chicken broth, lemon juice, and olive oil. Blend until smooth, scraping down the sides as needed. Set aside.
3. Preheat your grill or grill pan to medium high heat. Thread the marinated chicken onto the soaked wooden skewers, leaving a little space between each piece. Discard any remaining herb mixture.
4. Grill the kebabs for 6 8 minutes per side, or until cooked through and golden brown. Brush with the almond date sauce during the last few minutes of cooking to ensure a rich, caramelized finish.
5. Remove the kebabs from the grill and let them rest for a minute before serving. Drizzle any remaining sauce over the kebabs and garnish with additional fresh herbs if desired.

Chef’s Insight

To ensure the chicken is cooked through, use a meat thermometer to check for an internal temperature of 165°F (74°C).

Notes

Feel free to adjust the herb and spice amounts to suit your taste preferences.