Spiced Chicken Skewers with Lemon Vinaigrette

By Snoo

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

Serving Size: 2 skewers
Cal 114
Fat 4g
Protein 17g
Carb 1g
Sodium 190mg

Ingredients

• 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)

Preparation

Step 1

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.