Working in the Barbecuebible test kitchen, I test grills, cook premium cuts of meat and fish, and create recipes with new spice rubs and sauces. I would like to introduce you to the Sauce Goddess.
The Sauce Goddess (Jennifer) is a female-owned company that was founded 25 years ago. Jennifer started the company with a secret family recipe passed down from her father, Keith. The company started with one recipe and has grown over the last 25 years: It offers a variety of spice rubs, sauces, dips, and spreads.
Sauce Goddess products are certified gluten-free; they do not contain any MSG or GMO’s. No junk ingredients or flavorings are used in Sauce Goddess products. Nothing but real food ingredients. The rubs and dry dip mixes are even kosher.
The Sauce Goddess generously sent me a sample of rubs and sauces. Here is one of the recipes I produced using her Moroccan Spice Rub: Moroccan spiced chicken kebabs, grilled veggies, and Sauce Goddess-inspired chermoula sauce.
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Moroccan Chicken Kebabs
I began by cutting chicken breasts into 1-1/2-inch pieces. I lightly coated them with olive oil to help the Moroccan Spice Rub stick to the chicken and to keep it from sticking to the grill. Next, I cut up onion, pepper, and zucchini into one and half-inch pieces. I skewered the chicken and veggies on separate skewers since the cooking time is longer for the chicken. I also seasoned the veggies with olive oil and the Moroccan Spice Rub. I used flat metal skewers. The flat skewers keep the food from spinning while you cook.
I felt this could be an easy and quick weeknight dinner, so I cooked on my gas grill. But if you want to up the flavor, I recommend cooking over a wood fire. Once the grill was hot, I placed the skewers on the grill. The chicken kebabs took 6 to 7 minutes total cooking time. The veggies took 4 to 5 minutes to cook. I also grilled some lemons to squeeze over the chicken and veggies.
I prepared a chermoula to top the kebabs and veggies. In a food processor, I combined the Moroccan Spice Rub, olive oil, parsley, garlic cloves, and preserved lemon. Chermoula is a Moroccan version of an Argentinian chimichurri.
Once the chicken and veggies finished cooking, I warmed pitas on the grill. To put it all together, I spread the chermoula on the warm pita bread, then added the chicken and some grilled veggies.
The chicken developed a crispy and flavorful exterior due to the Moroccan Spice Rub and the high heat of the grill. I enjoyed the balance of crusty exterior and the juicy, tender inside. The grilled veggies paired perfectly with the chicken. The Moroccan spices boosted the flavor of the fresh veggies. The chermoula with the preserved lemon added freshness to each bite. I liked that everything fit right in the warmed pita. The warm spices in the Moroccan rub provided a depth of flavor that complemented the chicken and veggies.
The Sauce Goddess Moroccan Spice Rub could be used on a pork tenderloin, in a curry sauce, and on salmon. Instead of serving the chicken and veggies in a pita, you could prepare jasmine rice seasoned with the Moroccan spice and create a chicken and veggie rice bowl. I am looking forward to incorporating more Sauce Goddess spice rubs and sauces into future recipes.
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