For incredibly flavorful grilled chicken skewers with minimal effort, this wet rub of olive oil and Middle Eastern spices turns basic poultry into something spectacular.
This seasoning blend produces deep, savory flavors. If you prefer a bit of heat with your meat, add a dash of cayenne.
Small vegetables, such as cherry tomatoes or baby onions, also could be added to the skewers.
Associated Press
MIDDLE EASTERN CHICKEN SKEWERS
1/2tablespoon cumin
1/2tablespoon group coriander
1/2tablespoon turmeric
1tablespoon cinnamon
1tablespoon smoked paprika
1tablespoon mustard powder
1/2tablespoon kosher salt
1-1/2pounds boneless, skinless chicken breast tenders
2tablespoons olive oil
Place bamboo skewers in a shallow bowl of water.
In a large zip-close plastic bag, combine the cumin, coriander, turmeric, cinnamon, paprika, mustard powder and salt. Close the bag and shake to blend the seasonings. Set aside.
Place the chicken in the bag of spices, then add the olive oil. Close the bag, gently pressing out any air. Gently knead the chicken, working the seasonings and oil so it thoroughly coats all of the chicken.
Coat grill grates with oil or high-heat cooking spray. Preheat the grill on high.
Carefully place a chicken tender on each skewer. Place the skewers on the grill and cook for about 3 to 4 minutes per side, or until the meat reaches at least 165 degrees on an instant read thermometer.
Serve immediately.
Note: This can be adapted for whole chicken breasts, which will require longer cooking at a lower temperature. Leftovers would make an excellent chicken salad.
Makes 4 main servings, 6 to 8 starters.
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