Spiced Chicken Skewers with Lemon Vinaigrette

Toasting the spices before grinding them brings out their oils and makes them more potent.


8 servings (serving size: 2 skewers)

Recipe from

Cooking Light

Nutritional 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


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)


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.

Joanne Weir,

Cooking Light

August 2009
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