Spice up your garden-variety chicken recipe with a Middle Eastern twist. These chicken skewers
from The Spice Kitchen
are delicious and
healthy. What a combo!Makes:
4 main or 6 to 8 appetizer servings
1 1/2 pounds chicken tenders
2 tablespoons olive oil
2 teaspoons ground ancho chile pepper or mild chile pepper
2 teaspoons ground cinnamon
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons ground turmeric
2 teaspoons dry mustard powder
1 1/2 teaspoons coarse salt
1/2 cup Lemon Dill Aïoli (recipe follows)
Preheat the grill to medium. Soak bamboo skewers (one for each chicken tender) in a shallow dish of water. Place the chicken in a large resealable plastic bag. Add the oil, seal the bag, and shake until the chicken is thoroughly coated with the oil.
Combine the ancho chile pepper, cinnamon, coriander, cumin, turmeric, mustard powder, and salt in a small bowl. Add the seasoning mixture to the chicken, seal the bag, and gently knead the chicken, working the seasoning in so that it evenly coats the chicken. Carefully thread each chicken tender onto a skewer.
Grill the chicken skewers, turning once, until the internal temperature reaches 165°F, 3 to 4 minutes per side. Serve immediately with aïoli for dipping.
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