Yield
8 servings (serving size: 2 skewers)

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

How to Make It

Step 1

Prepare the grill to medium-high heat.

Step 2

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

Step 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.

Step 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.

Step 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.

Ratings & Reviews

Saecca's Review

Saecca
September 01, 2009
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!

KaraZ63's Review

KaraZ63
August 08, 2009
One of my friends made this a few nights ago for our Cooking Light group and it was very good. I plan on making it for dinner tonight.