Chicken Kebabs |
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Amounts are approximate, since they will depend on how many you want to make. But for a pound of chicken, I've found 1 tablespoon each of the first four spices to be about right, plus the 1/4 tsp each of cayenne pepper and paprika. Equal amounts of: Onion powder (not onion salt) Garlic powder (not garlic salt) Ground cumin Ground coriander For every tablespoon of each of the above spices (in other words, four tablespoons total), add: 1/4 tsp cayenne pepper 1/4 tsp paprika Lime juice, bottled or fresh |
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You can mix the dry spices ahead of time, so they're ready to use when you have the chicken ready. I like to use bite-sized pieces of boneless chicken breast, but thighs would be good here as well. If you use breast meat, they won't need to cook as long (or they will dry out). When you're ready to cook these, dip each chicken bite into the lime juice and then the spice mixture. Arrange on skewers, or in a broiler pan.
My favorite way to fix these is in my new air fryer, since they cook fast and I don't have to take all my baking tins out of the oven to use it.
For an air fryer, use a temperature of 320F/170C and a cooking time of about 8 minutes for thighs and 6 minutes for breast pieces.
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