Serves 4
22 min
Spicy Chicken Skewers
Recipe GLPR1edb69ed25f00d
Tender chicken cubes marinated in a warm spice blend and threaded onto skewers with fresh vegetables including bell peppers, onions, mushrooms, and jalapeños. Grilled to perfection until the chicken reaches a safe internal temperature of 165°F. A vibrant, flavorful main dish that's naturally free of gluten and dairy.
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Ingredients
2 pounds boneless, skinless chicken breast or thighs, cut into 1-inch cubes
1 teaspoon ground cumin
½ teaspoon paprika
¼ teaspoon turmeric
¼ teaspoon cinnamon
¼ teaspoon crushed red pepper flakes
1 teaspoon salt
12 large button mushrooms, wiped clean
1 red bell pepper, cut into 8 pieces
1 onion, cut into 8 pieces
2 jalapeños, cut into thick circles (optional)
Oil spray, for coating vegetables
Directions
In a small bowl, combine the ground cumin, paprika, turmeric, cinnamon, crushed red pepper flakes, and salt. Mix well to create your spice rub and set aside.
Cut the chicken breast or thighs into 1-inch cubes (you should have approximately 36 pieces). Place the chicken cubes in a bowl and coat them with three-quarters of the prepared spice rub, tossing to distribute evenly. Let the chicken rest and marinate while you prepare the remaining ingredients.
Lightly spray the cleaned mushrooms with oil and sprinkle them with the remaining spice mixture, coating them evenly.
Thread 8 metal or wooden skewers (soaked if wooden) with the following pattern: 1 mushroom, 1 red pepper piece, 2 chicken cubes, 1 jalapeño slice, 2 chicken cubes, and 1 onion piece. Repeat to fill 8 skewers. Avoid packing ingredients too tightly to ensure even cooking.
Preheat your grill to 450–500°F. Place the skewers on the hot grill and cook for 6 minutes with the lid closed, without moving them.
Turn the skewers carefully and grill for an additional 3–4 minutes with the lid closed until the chicken reaches an internal temperature of 165°F at the thickest piece.
Remove the skewers from the grill and serve immediately while hot.
