Ingrédients pour Middle Eastern Chicken Skewers
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1 tablespoon smoked paprika
- 1 teaspoon mustard powder
- 1 teaspoon kosher salt
- 1.5 pounds boneless, skinless chicken breasts
- 1/4 cup olive oil
- 1 pound chicken tenders
- bamboo skewers
- high-heat cooking spray
- vegetables (optional)
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Comment préparer Middle Eastern Chicken Skewers
- If using bamboo skewers, soak them in a shallow bowl of water for at least 30 minutes to prevent burning.
- Lightly oil the grill grates or use high-heat cooking spray.
- Preheat your grill to high heat.
- In a large zip-top bag, combine 1 tablespoon ground cumin, 1 tablespoon ground coriander, 1 teaspoon ground turmeric, 1/2 teaspoon ground cinnamon, 1 tablespoon paprika, 1 teaspoon mustard powder, and 1 teaspoon salt.
- Close the bag and shake well to thoroughly mix the spices.
- Add 1 pound of chicken tenders (or 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes) to the bag.
- Pour in 1/4 cup olive oil.
- Seal the bag, pressing out excess air. Gently massage the bag to ensure the chicken is evenly coated with the spice and oil mixture. Marinate for at least 15 minutes (longer is better!).
- Thread the chicken onto skewers, leaving a small space between each piece. If using vegetables, alternate them with the chicken.
- Place the skewers on the preheated grill. Cook for 3-4 minutes per side for chicken tenders, or 5-7 minutes per side for chicken breast, until the internal temperature reaches 165°F (74°C) on an instant-read thermometer.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
1g
Fat
8g
Carbs
1g
