Spicy Middle Eastern Chicken Skewers
In the mood for something spicy? Try these delectable Chicken Skewers
-From The Spice Kitchen: Everyday Cooking with Organic Spices by Sara Engram and Katie Luber with Kimberley Toqe (2009 Andrews McMeel Publishing)
This medley of spice flavors brings out the best in chicken. These skewers are great for hors d’oeuvres, but they’re so good there will be times you will want to reserve them for the main course.
Makes 4 main or 6 to 8 appetizer servings
1 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 teaspoons coarse salt
1. Preheat the grill to medium. Soak bamboo skewers (one for each chicken tender) in a shallow dish of water.
2. 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.
3. 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.
4. Carefully thread each chicken tender onto a skewer.
5. Grill the chicken skewers, turning once, until the internal temperature reaches 165°F, 3 to 4 minutes per side. Serve immediately.