Moroccan Grilled-Chicken Skewers

• 2 lb. boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tsp. ground coriander
• 1 tsp. ground turmeric
• 8 tbsp. olive oil
• ¼ cup finely chopped fresh flat-leaf parsley
• 2 tbsp. each finely chopped fresh cilantro and mint
• 2 tsp. orange zest plus 2 tbsp. juice
• 1 clove garlic, minced
• 1 tsp. honey
• ½ tsp. ground cumin

Step 1

In bowl, toss chicken, spices, 2 tbsp. oil, and 2 tsp. each salt and pepper. Thread onto 8 skewers. Grill over medium-high heat until cooked through, about 5 minutes per side. In bowl, toss remaining ingredients with remaining 6 tbsp. oil; season. Drizzle over chicken or serve as dipping sauce.