Spicy Chicken Kebabs

spices (spices-3.jpg)Recipe courtesy of The Culinary Institute of America

Makes 12 skewers

This chicken kebab recipe mixes common pantry spices with citrus to develop a zesty marinade. Skewering grapes with the chicken is another way to build flavor without adding salt. One kebab makes a great appetizer, or serve two kebabs on a green salad for a delicious, healthful meal.

  • 2 garlic cloves, sliced
  • Pinch of salt
  • Black pepper, to taste
  • 1 teaspoon coriander seeds
  • ¾ teaspoon paprika
  • ¾ teaspoon cumin seed
  • ½ teaspoon dried thyme
  • ¼ teaspoon crushed red pepper
  • 1 teaspoon curry powder
  • 3 tablespoons canola oil
  • 1 tablespoon lemon juice
  • 1 tablespoon parsley, chopped
  • ¾ teaspoon salt
  • 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
  • 30 flame seedless grapes

In a mortar, pound the garlic with a pinch of salt to make a paste.

In a dry skillet, heat the coriander seeds, paprika, cumin seeds, thyme, crushed red pepper, and curry powder until hot and aromatic, 30 seconds. Remove from pan and put the mixture into a spice grinder or mortar and pestle. Grind to make a fine powder.

In a bowl, combine the garlic, spices, canola oil, lemon juice, parsley, ¾ teaspoon salt, pepper, and chicken cubes. Toss well to coat completely and let marinate several hours, mixing occasionally.

Skewer the chicken and grapes and grill until chicken is cooked through.

Nutrition information per 1 skewer serving: 

Calories: 90⁄ Protein: 9 g ⁄ Carbohydrate: 3 g ⁄ Fiber: 0 g ⁄ Sodium: 180 mg
Saturated fat: 1 g ⁄ Polyunsaturated fat: 1 g ⁄ Monounsaturated fat: 2 g
Trans fat: 0 g ⁄ Cholesterol: 25 mg

Find more delicious recipes that spare the salt from The Culinary Institute of America and the Harvard School of Public Health.

© The Culinary Institute of America

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