Cumin Chicken Skewers
Servings: 4
Calories: 246kcal
Ingredients
- 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
Instructions
- 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!
Notes
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.
Nutrition
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
