MAIN DISH

MIDDLE EASTERN CHICKEN SKEWERS

A wet rub of olive oil and Middle Eastern spices turns bland chicken tenders into something spectacular. If you prefer a bit of heat with your meat, add a dash of cayenne. Small vegetables, such as cherry tomatoes or baby onions, could be added to the skewers. This recipe also can be adapted for whole chicken breasts, which will require longer cooking at a lower temperature.

•  ½ tablespoon cumin

•  ½ tablespoon group coriander

•  ½ tablespoon turmeric

• 1 tablespoon cinnamon

• 1 tablespoon smoked paprika

• 1 tablespoon mustard powder

•  ½ tablespoon kosher salt

• 1 ½ pounds boneless, skinless chicken breast tenders

• 2 tablespoons olive oil

If using bamboo skewers, place them in a shallow bowl of water to soak. Coat grill grates with oil or high-heat cooking spray. Heat the grill on high.

In a large zip-close plastic bag, combine the cumin, coriander, turmeric, cinnamon, paprika, mustard powder and salt. Close the bag and shake to blend the seasonings.

Place the chicken in the bag, then add the olive oil. Close the bag, gently pressing out any air. Gently knead the chicken, working the seasonings and oil so it thoroughly coats all of the meat.

Place a chicken tender on each skewer. Place the skewers on the grill and cook for 3 to 4 minutes per side, until the meat reaches at least 165 degrees on an instant read thermometer. Makes 4 servings.

Source: J.M. Hirsch, Associated Press.

Per serving: 274 calories (34 percent from fat), 10 g fat (2 g saturated, 6 g monounsaturated), 99 mg cholesterol, 41 g protein, 4 g carbohydrates, 2 g fiber, 985 mg sodium.

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