12 chicken tenderloins, the piece of white sinew from each tenderloin should be removed

2 tbsp olive oil

1 tbsp Moroccan spice

1 tsp sea salt

½ tsp freshly ground black pepper

Mix all ingredients together and toss the chicken through, making sure each one gets coated with the spice mixture. Thread each tenderloin onto one wooden shiskebab skewer which has been soaked for 2 hours beforehand (this will help retard burning). Marinate for an hour or so, then cook over a medium flame on your barbecue grill or plate. These will also come up nicely in a pan on your stove. Serve immediately with MANGO MOJO, SEVEN GATES OF HELL or ETERNAL DAMNATION sauce to dip.