I think this meal is a good weeknight easy fix. I didn't use the skewers (because I forgot to buy them), but I did cook the bite-sized pieces on a grill pan after coating them with the mix. After that, I cooked whole wheat cous cous where I put the chicken on top and finished with the Lemon Vinaigrette. It was hit with me and my husband, and a great lunch for the next day!
Spiced Chicken Skewers with Lemon Vinaigrette
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Amount per serving
- Calories: 114
- Fat: 4.1g
- Saturated fat: 0.8g
- Monounsaturated fat: 2.1g
- Polyunsaturated fat: 0.7g
- Protein: 17.5g
- Carbohydrate: 1.4g
- Fiber: 0.5g
- Cholesterol: 47mg
- Iron: 1.3mg
- Sodium: 190mg
- Calcium: 23mg
- 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.
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