Spiced Chicken Skewers with Lemon Vinaigrette

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

Yield: 8 servings (serving size: 2 skewers)

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

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.

Nutritional Information

Calories:

114

Fat:

4.1g (sat 0.8g,mono 2.1g,poly 0.7g)

Protein:

17.5g

Carbohydrate:

1.4g

Fiber:

0.5g

Cholesterol:

47mg

Iron:

1.3mg

Sodium:

190mg

Calcium:

23mg