Buster's friend's Note:
Saved from the Miami Herald for summer grilling - "A wet rub of olive oil and Middle Eastern spices turns bland chicken tenders into something spectacular. If you prefer a bit of heat with your meat, add a dash of cayenne. Small vegetables, such as cherry tomatoes or baby onions, could be added to the skewers. This recipe also can be adapted for whole chicken breasts, which will require longer cooking at a lower temperature... Source: J.M. Hirsch, Associated Press"
My Private Note
Units: US | Metric
- 1If using bamboo skewers, place them in a shallow bowl of water to soak. Coat grill grates with oil or high-heat cooking spray.
- 2Heat the grill on high ( or load with charcoal & start fire to grey-coated coals & hot heat).
- 3In a large zip-close plastic bag, combine the cumin, coriander, turmeric, cinnamon, paprika, mustard powder and salt. Close the bag and shake to blend the seasonings.
- 4Place the chicken in the bag, then add the olive oil.
- 5Close the bag, gently pressing out any air.
- 6Gently knead the chicken, working the seasonings and oil so it thoroughly coats all of the meat. (I plan to toss it in the fridge overnight at this point).
- 7Place a chicken tender on each skewer. Place the skewers on the grill and cook for 3 to 4 minutes per side, until the meat reaches at least 165 degrees on an instant read thermometer.
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Nutritional Facts for Middle Eastern Chicken Skewers
Serving Size: 1 (186 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 275.3
- Calories from Fat 91
- Total Fat 10.2 g
- Saturated Fat 1.6 g
- Cholesterol 98.7 mg
- Sodium 985.6 mg
- Total Carbohydrate 4.1 g
- Dietary Fiber 2.2 g
- Sugars 0.4 g
- Protein 40.5 g