Cumin Chicken Skewers

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Cumin Chicken Skewers

Course: Dinner
Keyword: chicken, dairy-free, gluten-free, grain-free
Calorie: 200-300, Under 250
Protein: 31+g, Over 20g, Over 25g
Servings: 4
Calories: 246kcal


  • 2 tbsps Cumin Seed
  • 2 tsps Fennel Seed
  • 1 tsp Sea Salt
  • 1 1/4 lbs Chicken Breast (skinless, boneless, cut into one-inch cubes)
  • 1 1/2 tbsps Coconut Oil (melted)
  • 2 Red Bell Pepper (medium, chopped)
  • 8 Barbecue Skewers


  • Coarsely grind the cumin and fennel seeds in a spice grinder or with a mortar and pestle. Combine with sea salt and set aside.
  • In a large bowl, toss the chicken in coconut oil. Add the spices and mix until well coated. Pierce the chicken and red bell peppers onto the barbecue skewers.
  • Grill over medium heat for about five to seven minutes per side, or until browned and cooked through. Sprinkle additional cumin just before serving (optional). Enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to three days.
  • Serving Size

    One serving equals two skewers.
  • More Flavor

    Add chili powder and garlic to your spice mix. Use a charcoal grill.
  • Additional Toppings

    Serve with tabbouleh, pita, plain yogurt, brown rice, lettuce wraps, pickled or grilled vegetables.
  • Barbecue Skewers

    If using wooden skewers, be sure to soak in water for at least 30 minutes before grilling.
  • No Coconut Oil

    Use olive oil, butter, or ghee instead.


Serving: 4g | Calories: 246kcal | Carbohydrates: 6g | Protein: 33g | Fat: 10g | Cholesterol: 103mg | Sodium: 662mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1947IU | Vitamin C: 76mg | Calcium: 53mg | Iron: 3mg

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