Chicken Skewers with Chermoula Sauce

• Dice the chicken and then thread the bite-sized pieces onto skewers.
• Heat the butter in a skillet and cook the chicken for 3-4 minutes on each side until completely cooked through and golden brown. Season with a pinch of salt and pepper.
• In a dry pan, toast the cumin seeds and coriander seeds, tossing for 1-2 minutes until fragrant.

To Make The Chermoula Sauce/Marinade

• TIn a blender or food processor combine the cilantro, parsley, olive oil, garlic, toasted seeds, ginger, lemon juice and zest, chili and salt to make a thick sauce. Add a bit of water if needed to achieve your desired consistency.
• Serve the chicken skewers hot drizzled with the sauce.