I searched far and wide for a kabob recipe that sounded more delicious than the one we made for Cucina Fresca last year, but in the end nothing sounded more delicious than our own special blend of spices. So for the month of Cumin (also known as February), I adapted our Indian Spiced Steak Kabob recipe for chicken kabobs.
It was very difficult. Step one. Substitute chicken. Step two. Do everything else exactly the same. Step three. You’re done!
Also: garlic, curry powder, paprika, salt and pepper, ground mustard, oregano, and orange peel. So pretty and colorful.
Cut your chicken into chunks and coat in the spice mixture.
Put the chicken on skewers.
Take a minute to convince your lovely roommate to toss some veggies with cumin and coriander for roasting. Above: sweet potatoes, parsnips, rutabaga, red pepper.
Sear the kabobs for about a minute per side. This will seal in some of the juices so the chicken doesn’t dry out. Then broil for 8 – 10 minutes.
Easy as pie! Easier, actually.
This is what my actual dinner plate looked like. Please note the homemade hummus, and yes, I did put cumin in the hummus too. Duh.