Spiced Chicken Kabobs (Turmeric)
Ground turmeric adds its rich golden hue and pungent flavor to these North African–inspired kabobs, which are also seasoned with cumin, paprika, cinnamon, garlic powder and cayenne pepper. Steamed couscous is the perfect accompaniment.
- 1 1/2 tsp. ground cumin
- 1 1/2 tsp. paprika
- 1 1/2 tsp. ground turmeric
- 1 tsp. ground Saigon cinnamon
- 1/2 tsp. garlic powder
- 1/8 tsp. cayenne pepper
- 1 tsp. salt
- 2 lb. boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 large red bell peppers, seeded and cut into 1-inch squares
- 2 Tbs. olive oil
In a small bowl, stir together the cumin, paprika, turmeric, cinnamon, garlic powder, cayenne and salt. In a large bowl, stir together the chicken, bell peppers and olive oil. Sprinkle with the spice mixture and stir again to coat evenly. Thread the chicken and bell pepper pieces onto 6 skewers, alternating the pieces and dividing them evenly; leave a bit of space between each piece.
Preheat a stovetop grill pan over medium-high heat until the pan is very hot, 5 to 6 minutes. Place the skewers on the pan. Cook until the chicken is nicely grill-marked underneath, 4 to 5 minutes. Using oven mitts, turn the skewers over. Continue cooking until the chicken is nicely grill-marked on the other side and is cooked through, 4 to 5 minutes more. Serve immediately. Serves 6.
Adapted from a recipe by Williams-Sonoma.