Chicken skewers for the grill – you will need 8 12-inch metal skewers (or use bamboo skewers that have been soaked in water 30 minutes before skewering)
Prep Time:10 mins
Cook Time:12 mins
Total Time:22 minutes
1 teaspoon salt
1 teaspoon ground cumin seed
1/2 teaspoon paprika
1/4 teaspoon turmeric
1/4 teaspoon cinnamon
1/4 teaspoon crushed red pepper flake
2 pounds boneless, skinless chicken breast or thighs
12 large button mushrooms
1 red bell peppers, cut into eighths
1 onion cut into eighths
2 jalapeños, optional
Combine spice rub in a small bowl and set aside.
Cut chicken into 1 inch pieces, you should get about 36 cubes. Coat cubes with 3/4 of the spice mix. Allow to sit and marinate while you prep the vegetables.
Wipe clean the mushrooms and spray with a little oil. Sprinkle with some of the remaining spice mix. Cut pepper and onion into 8 pieces each; cut each jalapeño into 4 thick circles.
Thread skewers in this order, being careful not to pack them too tightly or the chicken won’t cook evenly: mushroom, red bell pepper, 2 chicken cubes, jalapeño slice, 2 chicken cubes, onion. You should get 8 skewers.
Grill skewers over a hot grill (450-500ºF) for 6 minutes, closed. Then turn and grill another 3-4 minutes, closed, until chicken is cooked through.