CHICKEN KEBABS

After living in Turkey you get a taste for the delicious Middle Eastern food which most automatically think Chicken Kebabs, covered in spices like cumin and cinnamon that just fill your heart up...and your belly :) Yummy!!! It's hard living in Japan and not being able to stuff your face with kebabs whenever you want. So, this is my version of chicken kebabs.

CHICKEN KEBABS

1 POUND CHICKEN BREASTS, ABOUT 4 PIECES, CUT INTO SMALL CUBES

3 TBSP OLIVE OIL

1 TEASPOON OF MINCED GARLIC

1 1/2 TSP GROUND CUMIN

1 TSP GROUND CORIANDER

1 TSP SMOKED PAPRIKA

1/4 TSP GROUND CINNAMON

1/2 TSP OREGANO

JUCE FROM 1 LEMON

SALT TO TASTE

CHOPPED CILANTRO, FOR GARNISH

MIX ALL INGREDIENTS TOGETHER, EXCEPT THE CILANTRO, IN A NON METALLIC BOWL. MARINATE IN THE FRIDGE FOR AT LEAST 8 HOURS. SPREAD EQUAL AMOUNT OF CHICKEN ON PREPARED SKEWERS. GRILL UNTIL CHICKEN IS COOKED THROUGH WITH NO PINK. GARNISH WITH CHOPPED CILANTRO. 

SERVE ON PITA BREAD WITH LETTUCE AND TOMATO, SAFFRON RICE, AND STEAM VEGETABLES. I ALSO MAKE MY CUCUMBER PICO DE GALLO AS A TOPPING TO SPREAD ON THE CHICKEN.

EKCO 4 PIECE 12" CHROME SKEWER SET

If you have leftover chicken, it is fantastic on top of salad with dijon mustard dressing.

I use chrome skewers since they can be washed and reused, compared to wood skewers. If you are using wood skewers, soak them in cold water for at least 30 minutes to keep them from splintering. 

Happy Grilling!!!