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Spiced Chicken Skewers with Lemon Vinaigrette

Yield 8 servings (serving size: 2 skewers)
Toasting the spices before grinding them brings out their oils and makes them more potent.

Ingredients

  • 1 1/2 pounds skinless, boneless chicken breast, cut into bite-sized pieces
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon paprika
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1/4 teaspoon crushed red pepper
  • 1 tablespoon thinly sliced green onions
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 garlic clove, minced
  • Cooking spray
  • 8 lemon wedges (optional)

Nutrition Information

  • calories 114
  • fat 4.1 g
  • satfat 0.8 g
  • monofat 2.1 g
  • polyfat 0.7 g
  • protein 17.5 g
  • carbohydrate 1.4 g
  • fiber 0.5 g
  • cholesterol 47 mg
  • iron 1.3 mg
  • sodium 190 mg
  • calcium 23 mg

How to Make It

  1. Prepare the grill to medium-high heat.

  2. Thread chicken pieces evenly onto 16 (6-inch) skewers.

  3. Place cumin and coriander in a small nonstick pan over medium heat; cook 1 minute or until toasted, stirring frequently. Place spice mixture in a spice or coffee grinder; pulse 3 times or until coarsely ground. Combine ground spices, 1/4 teaspoon salt, paprika, 1/4 teaspoon black pepper, and crushed red pepper in a small bowl, stirring with a whisk. Spread spice mixture onto a large plate; lightly roll each skewer in spice mixture.

  4. Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, onions, lemon juice, oil, and garlic in a small bowl; stir well with a whisk.

  5. Place skewers on grill rack coated with cooking spray. Grill 8 minutes or until done, turning occasionally. Arrange skewers on a platter; drizzle with juice mixture. Serve with lemon wedges, if desired.